Switch up traditional mashed potatoes with this creamy, autumn-inspired version! This roasted root vegetable mash is naturally sweet, creamy and packed with flavour.
Root veggies, such as sweet potatoes, parsnips, turnips, and carrots are ideal veggies to introduce to baby, since they are naturally sweet. Add a touch of earthy nutmeg for additional flavour and/or sweeten them even more with a dollop of pure maple syrup.
While ideal for babies as a first food, this roasted root vegetable mash lends well for a healthy, tasty side dish for toddlers and adults alike.
*TIP: If you intend on preparing this for baby only I would halve the recipe, as it yields a large amount. Freeze leftovers in an air-tight container in the freezer for up to 6 months.
(Serves 4 as a side dish)
8 cups of root veggies of choice (I used 3 medium carrots, 2 large yams and 2 parsnips)
1/2 large red onion, finely chopped
1 tsp. dried oregano
1 tsp. dried thyme
1/2 tsp. nutmeg
¼ cup extra-virgin olive oil
Vegetable broth, milk, formula or breast milk (quantity as desired for puréeing)
salt and pepper to taste
Preheat oven to 375 degrees.
Chop vegetables into 1-2 inch cubes.
*TIP: I usually chop carrots, parsnips and turnips slightly smaller than yams as they take a little longer to cook. (If the veggies aren’t completely uniform there’s no need to worry as everything will be pureed together.)
Add veggies to a large bowl and toss with spices and olive oil to coat evenly.
*I usually add the salt and pepper to my portion only. (The last thing I need is for my son to develop my salt addiction at such an early age!)
Place veggies on a large baking sheet and cook for about 40-45 minutes (stirring every 10-15 minutes) or until fork tender.
*TIP: If you prefer a chunky veggie side dish simply remove your portion once tender, season with salt and pepper then continue to cook baby’s portion until very soft.
Let veggies cool then add to a large mixing bowl. Mash with a potato masher or puree with a hand mixer. Add your choice of broth, formula, milk or breast milk until you get the desired consistency.
Serve alone to baby, with a dollop of Greek yogurt, or serve as a hearty side dish for a family meal.