Carrot and Parsnip Puree

When it comes to a GP friendly diet it really varies individually.  Lately I've been calling it the "MF" diet, otherwise known as my-friendly!  However, it's hard to go wrong when it comes to a soft vegetable puree.  While it is tempting to go the easy route with store bought baby food, you can make your own blends at home that taste SO much better.  I would like to share one of my favorites inspired by my friend Lindsay, who writes for the blog Day by Day Gluten Free.   What I love about this site is that she shares her weekly menu, creating meal plans that can satisfy her family as well as foods she can eat that are both gluten free and tummy friendly.  Click here for her delicious recipe on her website.  Directions are also posted below.  

Note: I have replaced butter with coconut oil.   

Carrot and Parsnip Puree

Ingredients

2 tablespoons coconut oil
1 teaspoon olive oil
4 medium parsnips, peeled and diced into 1/2 inch pieces
1 bunch of carrots, peeled and diced into 1/4 inch pieces
1/2 small onion, coarsely chopped*
1 clove garlic*
1/2 cup homemade chicken or vegetable broth

Directions 

Blend butter and olive oil in a medium saucepan over medium heat. Add the remaining ingredients and cook, covered, until vegetables are tender, about 25 to 30 minutes.
Transfer vegetables to a food processor or blender and puree.  
Serve and store rest in a container for fridge or ice cube trays for future veggie cubes!

*To make it low FODMAP, saute the garlic and onion in the oil and take out before adding the vegetables.