Introducing Babies to Solid Food

Neven Maguire’s Complete Baby & Toddler Cookbook

Neven Maguire, one of Ireland’s most trusted chefs, and busy dad to twin toddlers, has the experience to help parents give their child the best start in life with honest-to-goodness recipes and advice for babies and toddlers.

In his new, collection of recipes, ‘Neven Maguire’s Complete Baby & Toddler Cookbook’, published by www.gillmacmillanbooks.ie, Neven takes away the worry of introducing babies to solid food and gives plenty of inspiration to encourage little ones to develop a life-long love of delicious and nutritious eating.

CARROT, PARSNIP AND TURNIP PURÉE

Once weaning is well underway, different combinations of vegetables can be combined. This makes for much more interesting flavours. Of course, you can still cook them separately and just serve them together, depending on what suits.

Carrot Parsnip & Sweede Puree
Carrot Parsnip & Sweede Puree

Makes 350g (14 cubes)
1 carrot
1 small parsnip
¼ small turnip
1–2 tbsp breast or formula milk or freshly boiled water

Peel the vegetables and cut into small cubes. Place in a large steamer with freshly boiled water and return the water to the boil. Reduce the heat to medium, then cover and simmer for 10–12 minutes, until tender. Allow to cool.

Blend the steamed vegetables in a food processor with enough milk or water to make a smooth purée. Leave to cool, then spoon into ice cube trays and freeze .