Carrot, Parsnip, Cauliflower, Leek & Ricotta Puree

  • Yield : 1 1/2 cups
  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 15m

Carrot and parsnip puree was one of George’s favourite first food purees! He loves it.  He still loved it when i mixed through some cauliflower and leek and even more so when I introduced ricotta cheese.

Nutrition Note: Ricotta cheese, a mild, milky and slightly sweet cheese is high in calcium and great mixed into many baby purees and mashes.  Remember to choose full fat varieties for your baby or toddler.

Join us on Facebook for other foodie bits and pieces.



  • 2 medium carrots, peeled and chopped
  • 2 small parsnips, peeled and chopped
  • 1 head of cauliflower, stems removed and florets chopped
  • 1 leek, white part only, chopped
  • ricotta (optional)


Step 1

Steam the carrots, parsnips, cauliflower and leek for 5-10 minutes or until they are soft. -

Step 2

Puree the vegetables until you reach your desired consistency, adding some water if needed. -

Step 3

Serve on its own, or with a spoonful of ricotta mixed through. -

Print Friendly

Recipe Comments

Post A Comment

Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe