Name: Parsnip Puree (Passato di Pastinaca)
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Cuisine: Italian
Ingredients: 2 medium parsnips, peeled, woody core removed if present; Water or vegetable broth (recipe 01), unsalted, to loosen; 1 tsp extra virgin olive oil (EVOO)

Ingredients

2 medium parsnips, peeled, woody core removed if present
Water or vegetable broth (recipe 01), unsalted, to loosen
1 tsp extra virgin olive oil (EVOO)

Method

Wash and peel the parsnips, then cut into even chunks. Larger, older parsnips can have a hard, woody core running through the centre, cut this out before cooking.
Steam or boil in unsalted water until completely soft, about 15 minutes; a knife should slide in with no resistance.
Drain, keeping a little of the cooking water aside.
Blend to a smooth puree, adding cooking water or broth a spoonful at a time until silky and lump-free.
Stir through the EVOO off the heat and cool to a safe serving temperature before offering.

Age adaptations

6 months

Offer a very smooth, single-ingredient puree, loosened with a little cooled cooking water or unsalted broth so it runs slowly off the spoon. Start with a teaspoon once a day and follow your baby's pace. Begin only once your baby shows clear readiness signs (good head and neck control, able to sit with support, showing interest in food, and no longer pushing food out with the tongue). Introduce one new food at a time, a few days apart, so any reaction is easy to spot.

6-8 months

Blend completely smooth, checking that any woody core was removed before cooking as it stays fibrous even when soft.

9-12 months

Mash rather than blend, leaving a soft, easily squashable texture. You can also offer well-cooked parsnip cut lengthwise into batons for supervised self-feeding.

12+ months

Serve as a chunkier mash or as soft-cooked parsnip pieces cut into strips, never into round coins, so they stay safe if bitten off whole.

Storage

Fridge for 3 days in a sealed container. Freeze in ice-cube trays or small pots for up to 3 months; defrost fully in the fridge, reheat until piping hot, then cool before serving.

For the family

Roast the extra parsnip in olive oil with a pinch of salt and a little black pepper for a quick adult side, or fold a spoonful of the unsalted puree into the family's soup as a natural thickener before seasoning.

Safety notes

Parsnip is a mild, naturally sweet root that is well tolerated as a first food. Always check for and remove any hard, woody core before cooking, and cut lengthwise into strips, never rounds, for any piece served whole. Serve seated upright at the table, actively supervised and free of distractions; remember that safe preparation, not supervision, is the primary safeguard. Complementary feeding begins at 6 months, the age recommended by Italian (Ministero della Salute, SIP) and WHO guidance. Start only when your baby is showing clear readiness signs, following official Italian guidance.

Parsnip Puree (Passato di Pastinaca)