Parsnip and Apple

An easy home made baby food recipe if you start weaning in autumn or winter. Peel and chop 1 parsnip, boil in unsalted water until soft, drain. Purée the parsnip, use the stock if necessary. Core and cut 1 eating apple (preferably local and/or organic, e.g. Elstar, Katy, Cox varieties). Grate very finely, use a glass grater if possible. Mix the parsnip purée with the apple, add 1 tablespoon organic sunflower oil or Holle Organic Baby Weaning Oil. Sunflower oil provides essential fatty acids, especially linol acid and fat-soluble vitamins.

Variations: Carrot, swede or sweet potato.

Vegetables and Grain

Use carrot, swede, parsnip, sweet potato or broccoli.

Boil the vegetables in unsalted water until soft, drain and purèe the vegetable in the stock. Add the porridge, bring to boil again, remove from heat and add the sunflower oil. Wait until cool and serve.

Apple and Pear

Core and cut into quarters 1 ripe pear and 1 eating apple. Grate very finely, blend and mix together.

Variation as milk free fruit porridge (from 5 month): Boil 70ml fresh water, allow to cool to approx. 50°C and pour into a dish. Add 2 tablespoons Holle Organic Porridge of your choice and 100g purèed fresh organic fruit or jarred organic fruit (especially handy if you go out or have no fresh fruit to hand).


Over to You!

If you would like to share your baby’s favourite first weaning recipes with other parents, please contact us.