• 2 parsnips, peeled and chopped
  • 3 carrots, peeled and chopped
  • 198g tinned sweetcorn (drained weight 157g)
  • 4 tbsp whole milk
  • 1 tbsp unsalted butter


  1. 1

    Add the parsnips and carrots to a medium saucepan and just cover with water. Bring to the boil, then reduce the heat, cover and simmer for 7 minutes. Add the sweetcorn, cover and cook for a further 5 minutes.

  2. 2

    Drain and add to a blender, along with the milk and butter. Blend until at your desired consistency, adding a little more milk if necessary.


    Tip: You can use breast milk or formula in place of whole milk. 

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