I like to slow-cook this recipe using purple potatoes or sweet potatoes. Here I have used sweet potatoes, but you use the one that you prefer. Don’t let this cook to the point of total mush; this is a great recipe for babies to practice self-feeding, and it’s colorful. You can also roast the veggies in a 425 F degree oven for approximately 45 minutes or until fork tender. Enjoy this recipe on a crisp Fall day!
Tasty Herbed Root Veggies
- 1 pound (455 g) carrots
- 1 pound (455 g) parsnips
- 3 medium sweet potatoes
- 1/4 cup (60 ml) water
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1 ⁄2 teaspoon dried rosemary
- 1 ⁄2 teaspoon dried oregano
- 1 ⁄2 teaspoon dried thyme
- 1 ⁄2 teaspoon ground pepper
- Wash all of the vegetables. Peel and dice the carrots, parsnips, and sweet potatoes as uniformly
- as possible.
- Transfer the vegetables to the slow cooker. Pour in the water and oil. Add the rosemary, oregano,
- thyme, and pepper and stir to combine.
- Cover and cook on low for 4 to 5 hours, stirring after the first hour. The root vegetables will simmer
- down nicely, but not so much that they are a watery mess. Remove the food from the slow cooker
- and set aside to cool.
When cooled, puree the food in batches. Use a food processor to achieve a smooth texture and add water,
formula, or breast milk as you continue to puree. You can also mash or partially puree so that the foods have
some lumps and bumps to help baby make the transition to table foods. This is great to serve in soft, chunky
form so that baby can self-feed.
Store in the refrigerator for up to 3 days for babies.
To freeze, follow the Stage Two directions in “Freezing Homemade Baby Food” on page 000.
For the Family
Serve these vegetables as a delicious side dish. Prior to reducing to a texture suitable for your baby,
remove some of the veggies and set aside. Add these reserved portions to salads or reduce to a soup.