Root vegetables are fantastic nutritionally for little ones, and if prepared correctly, there’s no need to worry about these sometimes-tough veggies as a choking hazard. The secret is to make them soft and warm and homey; they’re perfect for impending fall weather, in sum!
Chickpeas and Carrots
Pulse 1 (15-ounce) can chickpeas in a food processor until crumbly or smooth, depending on desired consistency. Stir together with 4 ounces carrot puree.
Chick’n and Parsnip Dinner
Cook 4 Gardein chick’n strips according to package direcitions; finely mince.
Meanwhile, peel and chop 2 small parsnips. Cover with water and bring to a boil; continue to cook for about 15 minutes, until tender. Mash with a potato masher. Serve alongside the chicken, or stir the chicken pieces into the mashed parsnip. I also added a tiny bit of Earth Balance butter to this to make the parsnips creamier.
Roasted Rutabaga and Pear
Peel and chop 2 small pears and 1 rutabaga. Bake at 400 degrees F for about 30 minutes, or until very tender. You can serve in strips, but Veronika preferred them mashed up together, which helps sweetened the rutabaga.
Mashed Turnip and Sweet Potato
Peel and cube 1 small sweet potato and 2 small turnips. Cover with water and bring to a boil; cook for 20 minutes, until very tender. Mash and serve!
Veronika likes this one alongside refried beans or lentils!