Beef, Quinoa, Parsnip and Squash recipe by Annabel Karmel

by Annabel Karmel |
Published on

Preparation Time

10 minutes


Makes six portions (suitable for freezing)


  • 2 tsp oil (vegetable rapeseed, olive)

  • ½ onion, chopped

  • 75g minced beef

  • 75g parsnip, peeled and diced

  • 150g butternut squash, peeled and diced

  • 25g quinoa

  • 300ml unsalted beef stock

  • 1 tbsp tomato puree

  • 1 tsp fresh thyme, chopped

Quinoa is a fantastic versatile ingredient for your growing tot. It’s packed with protein, vitamins and minerals and is a great way to add texture to your baby’s puree.

  1. Heat the oil in a saucepan. Add the onion and beef and brown over the heat.

  2. Add the parsnip, squash and quinoa and stir over the heat.

  3. Add the stock, tomato puree and thyme.

  4. Bring up to the boil, cover with a lid and simmer for 20 minutes.

  5. Mash or puree to the desired consistency for your baby.

Suitable from 6 months +

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