Parsnip

Parsnips may be introduced as soon as your baby is ready to start solids, which is generally around 6 months of age.

Parsnips have an earthy flavor and hearty texture that make the root a great substitute for meat. Try swapping parsnips in savory pies, casseroles, tacos, or any dish that call for ground meat.

If they are raw, yes—parsnips can be a choking hazard. To minimize the risk, cook parsnips until soft before serving to your baby, and avoid cutting raw or cooked parsnips into coin-shape pieces. (Long matchsticks would be best.)

For more information, visit our section on gagging and choking and familiarize yourself with common choking hazards.

No. That said, in theory an individual can be allergic to any food. As with introducing any new food, start by serving a small quantity on its own for the first couple of times, and if there is no adverse reaction, gradually increase the quantity over future servings.

Yes. Parsnips are an excellent source of copper, fiber, folate, and vitamin C in addition to a wide range of other nutrients and lots of healthy carbohydrates to fuel your baby’s body with energy. They’re a terrific vegetable to include in regular rotation in your baby’s diet as they help support the immune system, eye health, heart function, iron absorption, a healthy gut and bowel movements, and overall growth.

Parsnips are white root vegetables that are often mistaken for carrots—but they are quite different. Starchy and sweet with a more fibrous texture, parsnips are a great first food to introduce to babies as they are super versatile. In fact, parsnips have a long history as a staple food for many cultures, including ancient Greeks and Romans who favored the vegetable for its many culinary uses.^[1] They can be steamed and mashed, folded into grain dishes, and even mixed into baked goods like breads and muffins.