I love that even while she's sleeping, she has her rabbit :)
I may be the only parent here to whom this sentiment is true, but maybe a few of you will agree.
As a parent, I think it's funny that I want to expose my child to so many different healthy things that I find myself buying and cooking produce that I've never bought, prepared, or eaten ever in my life. I'm very ambitious about her health....and not quite so much about mine.
Maybe I should work on balancing that out. (as in, taking concern about my health up to the level of concern I have for baby's health, not bringing my concern for her down to my concern for me.) (if that made any sense at all.)
Anyway, today I'm going to show you how to make parsnips for baby.
Start with parsnips:
Peel them, and then
Our method of cooking will be to steam them.
I let mine cook for about 25 minutes, until they seemed really soft when poked with a fork. For baby, I would rather over cook and have the food be a little mushy, than under cook and not have it soft enough to puree.
In reading online, I read that you should remove the inner parts of the thick part of the parsnip because it is tough and fiberous. I didn't read this until after I started cooking, so I removed those parts after it was steamed. You can easily tell what parts are the hard inner parts.
I put all the soft cooked pieces into my little food processor, and processed until smooth.
Like I said in my baby food basics post, I use small sized silicon molds for freezing individual serving sizes of baby food. Here is one of my molds:
And filled with parsnip puree:
After that, I cover with saran wrap, freeze for a few hours (or in this case, days, because I haven't taken the time to package yet) and then remove the frozen chunks of puree and store in a freezer ziploc bag.