Fish, Carrot and Parsnip Puree

Fish, Carrot and Parsnip Puree

INGREDIENTS
6

DIFFICULTY
Medium

SERVINGS
6

RATING

PREPARATION TIME
10 mins

COOKING TIME
15 mins

AGE GROUP
8 – 10 months

INGREDIENTS
1 teaspoon of olive oil
1 onion, peeled and finely chopped
1 carrot, peeled and cut into small dice
1 parsnip, peeled and cut into small dice
1 cup of low-salt or homemade vegetable stock
125 grams (4 ounces) of boneless white fish fillet, skinned and cut into small cubes

METHOD
1. Gently heat the olive oil in a medium-sized saucepan over medium heat, add the onion and cook for 1-2 minutes until soft, stirring with a non-metal spoon.

2. Add the diced carrot, diced parsnip and the stock and bring to the boil.

3. Cover the pan, reduce heat to low, and simmer for 5 minutes.

4. Add the fish cubes and continue cooking until the vegetables are done and the fish is cooked through (it should be flaky).

5. Cool a little, then use a stick blender to puree the mixture until smooth. 
Or leave as is for babies who can handle solids and mash up with a fork.

HANDY HINTS

Yum

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