Today we have a nice and easy recipe for a yummy Trio of Roasted Root Vegetables for all those veggie babies out there (which, of course, can be enjoyed by all non-veggie babies too!).
Roasting vegetables enhances their natural sweetness and even babies who may not enjoy veggies cooked by other methods will often enjoy them cooked this way (our daughter, for example, will not touch steamed carrots – but she will eat roasted carrots for breakfast, lunch and dinner!).
Here’s what you’ll need…
1 sweet potato
1 large parsnip
1 large carrot
pinch of thyme
olive oil
1/4 to 1/2 cup water, low sodium/homemade stock, or milk
1 tbsp Parmesan cheese (grated – optional)
First, preheat the oven to 375 deg F (190 deg C).
Peel and dice the vegetables (or, if you are using organic produce, you can merely scrub the skins and leave them on – see this page for more information about whether or not to peel veggies for baby).
Put the vegetables in a roasting pan and toss with olive oil.
Sprinkle with a little thyme (optional) and bake for around 45 mins, until everything is tender.
Place the vegetables in a food processor and blend until smooth, adding as much water, stock or milk as necessary to achieve the desired texture.
Serve, topped with the grated Parmesan cheese if desired.
If you’d like more information about adopting a vegetarian lifestyle, then www.vegsoc.org is a very informative UK site with lots of tips and great family recipes.
Looking for more vegetarian baby food recipes?
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