Sweet Vegetables

1 medium carrot
1 medium parsnip
25g sweetcorn
knob of unsalted butter

Peel and dice both the carrot and parsip
put in a small saucepan with 600ml water, bring to the boil and allow to simmer for 10-15 minutes, or until soft.
Add the sweetcorn at the end of 2-3 minutes, Drain, leaving a small amount of the water they were boiled in.
Stir in the butter and puree or mash to desired consistency.

Carrots and parsnips are easily digested and form a naturally sweet and smooth puree, ideal for a first introduction to solid foods.