Apple Parsnip Puree

Posted on December 09, 2013 by Amanda Holliday | 0 Comments

Author: Charlotte March of San Francisco (Charlotte is a pretty amazing gal who was classically trained at the French Culinary Institute... learn more about why we love her here:)

When to introduce: 8-10 Months (check with your pediatrician)

Stars: Apples are high in fiber, potassium & Vitamin B6 and also contain calcium. Parsnips are a good source of calcium and Vitamin C and contain fiber and a bit of protein, too. 

 Recipe Video: 



1 lb apples (we like firm ones like granny smith or gala)

1 lb parsnips (look for smaller, more tender parsnips)

1 tablespoon fresh thyme leaves 2 tablespoons olive oil or melted butter

1/2 cup water

Kosher Salt and Pepper (optional)


Preheat your oven to 450 degrees. Core and peel the apples and cut into 1 inch pieces. Peel the parsnips and cut into 1/2 inch pieces. Transfer apples and parsnips onto rimmed baking sheet an sprinkle with fresh thyme leaves. Drizzle with olive oil (or melted butter) and add a little salt and pepper (optional). Roast until tender, about 35 minutes, stirring half way through. Allow to cool and then add your ingredients to a blender or food processor and add 1/2 cup water. Puree until smooth. 

Servings: Fills approximately 4-5 Little Green Pouches

Printable Recipe: 

Posted in Apple, Charlotte March, Fiber, High Fiber, Paleo, Parsnip, Potassium, Real Food, Vitamin B6

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