If you can find small parsnips, use them. If only larger ones are available, quarter each one and use a sharp knife to remove the woody inner core, before dicing. If your child is eating textures, simply mash the steamed parsnips with a potato masher; if he or she is eating pieces, these are a great finger food when cut small enough.
What you'll need
Small Parsnips (I used 7)
Breast milk, Formula or Filtered Water
How you'll make it
Peel parsnips; halve if small, quarter if large. Chop into an approximate ½-inch dice
Bring steamer to a boil. Alternatively, set a metal colander over a pot of simmering water, over medium heat. Steam parsnips 10 minutes, or until completely tender.
Transfer to a blender container. Let cool slightly and add liquid, starting with a couple tablespoons and increasing as needed, to result in a smooth pureed mixture.
If serving right away, transfer enough for up to three days to a small bowl. Divide remaining parsnip puree among cube containers; let cool. Freeze at least 2 hours, or until firm enough to pop out. Transfer to a freezer safe plastic bag and label with an expiration date, three months from today. Cubes can be thawed overnight.
Recipe by at https://www.lifeaswecookit.com/286-2/