Project Description

INGREDIENTS:

300 g fresh beetroot (scrubbed)
1 parsnip (about 200g),
peeled and chopped 50ml vegetable stock (choose stock with no added salt)
(250ml) boiling water

PREPARATION:

Preparation Time: 10 min
Cooking Time: 45 min
Number of Ingredients: 3
Number of servings: 6

FREEZING TIP:

To freeze, allow to cool. Divide the purée into your Kiddo Feedo Freezer Tray and freeze until solid. Transfer the cubes to ziplock freezer bags and defrost portions as needed allowing the tray to be ready for a a new food to store!

METHOD:

Step 1: Preheat the oven to 370°F (190°C).

Step 2: Place the beetroot and parsnip in a small, non-stick roasting tin, cover with foil and bake for about 45 minutes until very tender. Set aside.

Step 3: When the beetroot has cooled down, peel away the skin.

Step 4: Please the peeled beetroot and parsnip together with the stock place in a blender, alternatively mash in a bowl.

NUTRITIONAL INFORMATION: Beetroot –  are an excellent source of folic acid and a very good source of fibre, manganese and potassium. Beets are also one of the richest sources of glutamine, an amino acid, essential to the health and maintenance of the intestinal tract. Parsnip – contains a wide variety of vitamins, minerals and nutrients, including dietary fiber, folate and potassium. Consuming parsnips also boosts your intake of the antioxidant vitamins C and E.