Roasted Veggie Mash
Age: 8 months +
1 potato, washed and peeled
4 small beets, washed and peeled
1 carrot, washed, trimmed and peeled
1 parsnip, washed, trimmed and peeled
2 tbsp olive oil
1 tbsp butter
2 tbsp breast milk or formula (approx)
Cut potato, beets, carrot and parsnip into cubes. In bowl, toss with olive oil.
In roasting pan, bake vegetables in 375Â°F oven for 30 minutes. Flip vegetables and bake until tender, 25 to 30 minutes. Remove from oven and cool.
For a nice lumpy texture, add butter and milk as needed; mash with potato masher (or if desired, use blender or food processor to puree until smooth). Pour into ice cube trays and freeze.