Roasted Long Red Pepper, Sweet Potato & Parsnip Puree

1 Comment

We are in full swing of creating, testing and liking new recipes. I’m totally enjoying it, in fact I was asking myself why grown-ups mostly (just) eat pea puree? There are so many other flavors we could consider.

However, this time I share my new recipe. I roasted long red pepper, sweet potato and parsnip. Recipe below 😉


Roasted Long Red Pepper, Sweet Potato & Parsnip Puree


  • One long red pepper
  • One medium size sweet potato
  • One medium size parsnip


  1. Preheat the oven 180°C (fan 160°C), gas 4.
  2. Peel sweet potato and parsnip
  3. Wash all vegetable and place in oven-proof dish
  4. Roast for about 45 mins or until  tender and crispy
  5. Remove from the oven and allow to cool.
  6. Peel skin from long red pepper and remove the seeds
  7. Blend with food processor or hand blender until runny and smooth

*Makes 3-4 portions, freeze in individual portions.

Hope your little one will enjoy it 😉

Happy Weaning!

L xxx

  • T20 World Cup Match Online


    Pretty nice post. I simply stumbled upon your weblog and wanted to
    mention that I’ve really loved browsing your blog posts.
    In any case I will be subscribing in your feed and I hope you write again soon!

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Translate »

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.