Parsnips are a great alternative to their cousin, the carrot, with higher levels of calcium, iron, and vitamin E. That’s why I urge you to feed them to your baby. The pressure cooker makes fast work of them and they process into a deliciously sweet puree.

MAKES ABOUT 4 CUPS

INGREDIENTS

• 1 cup filtered water
• 4 cups cut-up peeled parsnips (1-inch lengths)

INSTRUCTIONS

1. Pour the water into the pressure cooker. Arrange the trivet and steamer basket in the bottom. Arrange the parsnips in the basket. Lock the lid in place. Cook at high pressure for 10 minutes.
2. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Transfer the parsnips to a food processor or blender. Puree, adding a bit of the cooking liquid to thin the puree.
3. Cool the puree completely. Store in airtight containers in the refrigerator for up to 3 days or in the freezer for up to 2 months.

NOTE:

• Try combining parsnips with carrots, sweet potatoes, peas, butternut squash, or pumpkin .