Name: Autumn Rutabaga and Carrot Mash with Millet
Total time: 25 min
Yield: 4

The traditional rutabaga gives this autumnal puree a slightly sweet, earthy note. Combined with carrots and iron-rich millet, it creates a warming and satisfying meal. This smooth mash is wonderful for those very first spoonfuls, offering a mild taste and gentle digestion.

Ingredients

100 g rutabaga (peeled weight)
100 g carrots (peeled weight)
20 g millet flakes (or fine millet)
100 ml water (for the millet)
1 tbsp canola oil (or specific baby weaning oil)

Makes about 2 to 3 portions.

Preparation

Wash the rutabaga and carrots thoroughly, peel them, and cut them into small cubes.
Place the vegetables in a small pot, cover them with a little water, and simmer for about 15 minutes until tender.
In a separate pot, bring the millet flakes and 100 ml of water to a boil, letting it swell for about 3 minutes until thick.
Add the soft vegetables and their cooking water to the millet, blending everything with an immersion blender until completely smooth.
Finally, stir in the canola oil and let the puree cool down to eating temperature. Always test the temperature on your wrist briefly before feeding your child.

Variations & Tips

Starting out: In the beginning, 2 to 6 spoonfuls are often enough, while milk remains the main source of nutrition.
Storage: Kept in an airtight container, the puree will stay fresh in the fridge for two days. It also freezes beautifully in ice cube trays for easy portioning later.
Vegetable swap: You can easily substitute the rutabaga with pumpkin or parsnip.
Family tip: By increasing the vegetable quantities, you can set some aside before pureeing, season it with salt, pepper, and herbs, and serve it as a lovely side dish for the adults.

Allergy & Safety Information

It is best to introduce new foods one at a time. Wait three days before offering another new ingredient to easily spot any potential sensitivities. This puree is naturally gluten-free and does not contain any of the 14 major allergens.

If you have any uncertainties about introducing solid foods, please speak with your pediatrician.

Nutritional Information

Millet is a fantastic plant-based source of iron, which the body absorbs optimally when combined with the vitamin C from the carrots. The rutabaga provides valuable dietary fiber for gentle digestion. The canola oil helps your child absorb the fat-soluble vitamins from the vegetables.

Preparation

Wash the rutabaga and carrots thoroughly, peel them, and cut them into small cubes.

Place the vegetables in a small pot, cover them with a little water, and simmer for about 15 minutes until tender.

In a separate pot, bring the millet flakes and 100 ml of water to a boil, letting it swell for about 3 minutes until thick.

Add the soft vegetables and their cooking water to the millet, blending everything with an immersion blender until completely smooth.

Finally, stir in the canola oil and let the puree cool down to eating temperature. Always test the temperature on your wrist briefly before feeding your child.

Variations & Tips

Starting out: In the beginning, 2 to 6 spoonfuls are often enough, while milk remains the main source of nutrition.

Storage: Kept in an airtight container, the puree will stay fresh in the fridge for two days. It also freezes beautifully in ice cube trays for easy portioning later.

Vegetable swap: You can easily substitute the rutabaga with pumpkin or parsnip.

Family tip: By increasing the vegetable quantities, you can set some aside before pureeing, season it with salt, pepper, and herbs, and serve it as a lovely side dish for the adults.

Allergy & Safety Information

If you have any uncertainties about introducing solid foods, please speak with your pediatrician.