Recipe: Parsnip, pear and curry puree
The perfect first food for weaning babies, this first tastes Quick Cook parsnip, pear and curry puree can be served for any meal. It can be blended for less time for a chunkier texture, or fork mashed for older infants as they begin to get used to solids.
Parsnips are a delicious root vegetable with a unique fragrant flavour and deliciously soft texture. They make a great addition to puree, soups and stews and go very well with fruit such as apples and pears.
This recipe makes enough for around 12 first tastes, around 25 teaspoons.
Ingredients
-
100g pear
-
100g parsnips
-
¼-½ teaspoon mild curry powder (like korma)
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- Peel the pear and carrot and cut them into pieces one to two centimetres in size.
- Place into the Quick Cook jug.
- Set the machine to steam function for 15 minutes.
- After 15 minutes, remove the lid and add the curry powder.
- Set the machine to blend for 60 seconds.
- Check the consistency and if still a little lump set it to blend for a further 30 seconds.
Storage
Store in the fridge in a sealed container for up to three days or freeze for up to three months, making sure to reheat carefully once defrosted and consume within 24 hours. Do not re-freeze once defrosted.
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Weaning Essentials
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