Name: Mild Parsnip, Potato, and Lamb Puree for Starting Solids
Total time: 25 min
Yield: 4

This mild puree made from parsnips, potatoes, and tender lamb is a wonderful choice for the beginning of the weaning journey. The smooth texture and slightly sweet taste of the parsnip make it easy for many children to explore new flavors. At the same time, this recipe provides valuable nutrients for healthy growth.

Ingredients

For about 2 to 3 portions, you will need the following ingredients:

100 g parsnip (peeled)
50 g potato (peeled, floury variety)
25 g lean lamb (such as fillet)
1 tbsp canola oil (or special baby weaning oil)
2 to 3 tbsp still water or cooking liquid

Preparation

Rinse the lamb under cold running water, pat it dry with a paper towel, and cut it into very small cubes.
Dice the peeled parsnips and potatoes into fine pieces as well.
Place the meat and vegetables in a small pot, cover with a little water, and bring to a boil.
Let everything simmer gently over medium heat for about 15 minutes until all ingredients are very soft.
Drain the remaining cooking water and save it in a small bowl. Add the canola oil and two to three tablespoons of the saved cooking water back into the pot.
Blend everything with an immersion blender until it forms a very smooth, fine paste. Add a little more water if necessary to reach the desired texture.
Allow the puree to cool to room temperature. Always test the temperature on your own lip before offering it to your child.

Variations & Tips

Variations: The parsnip can easily be swapped out for carrots or butternut squash.
Storage: The fresh puree will keep well in an airtight container in the fridge for one day. For freezing, you can pour the mixture into ice cube trays for easy portioning and keep it in the freezer for up to two months.
Portion size: Start in a relaxed way with just two to six spoons. Milk remains the main source of nutrition during this time.
For the family: Simply cook a larger batch of vegetables and meat. Before pureeing the baby portion, you can set aside servings for the adults and season them generously with herbs and spices.

Allergy & Safety Information

Introduce new foods one at a time and in small amounts to observe how they are tolerated. Ensure that the meat is cooked through completely. Avoid salt, sugar, and honey entirely during the first year of life. If you have any concerns about introducing solids, please consult your pediatrician.

Nutritional Information

Lean lamb is an excellent source of iron, which is important for healthy blood formation. Parsnips and potatoes provide valuable carbohydrates and fiber for smooth digestion. The canola oil helps the body optimally absorb the fat-soluble vitamins from the vegetables.

Preparation

Rinse the lamb under cold running water, pat it dry with a paper towel, and cut it into very small cubes.

Dice the peeled parsnips and potatoes into fine pieces as well.

Place the meat and vegetables in a small pot, cover with a little water, and bring to a boil.

Let everything simmer gently over medium heat for about 15 minutes until all ingredients are very soft.

Drain the remaining cooking water and save it in a small bowl. Add the canola oil and two to three tablespoons of the saved cooking water back into the pot.

Blend everything with an immersion blender until it forms a very smooth, fine paste. Add a little more water if necessary to reach the desired texture.

Allow the puree to cool to room temperature. Always test the temperature on your own lip before offering it to your child.

Variations & Tips

Variations: The parsnip can easily be swapped out for carrots or butternut squash.

Storage: The fresh puree will keep well in an airtight container in the fridge for one day. For freezing, you can pour the mixture into ice cube trays for easy portioning and keep it in the freezer for up to two months.

Portion size: Start in a relaxed way with just two to six spoons. Milk remains the main source of nutrition during this time.

For the family: Simply cook a larger batch of vegetables and meat. Before pureeing the baby portion, you can set aside servings for the adults and season them generously with herbs and spices.