Allergen note
Parsnip is not a common allergen. It is related to carrot and celery, so rarely a child who reacts to those may react to parsnip too. From around 6 months, offer a small amount of cooked parsnip and watch for rash, itching or swelling.
How to serve
At 6–8 months, offer soft-cooked parsnip as a smooth mash or as thick, finger-length wedges to hold. From 9 months, serve soft bite-sized pieces. Toddlers enjoy roasted parsnip sticks or parsnip mashed with carrot or potato.
Preparation
Peel, trim the ends and cut out the woody core of larger parsnips. Steam or boil for 10–15 minutes, or roast with a little oil until a fork slides in easily. Skip added salt, and never use a honey glaze before 12 months.
Texture and choking risk
Raw or firm parsnip is hard and snaps into chunks that can block the airway. Always cook it until it squashes easily between your fingers, avoid thin crispy parsnip chips, and supervise your child at every meal.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries parsnip, note any reaction and see it in the allergen tracker.
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