Can Babies Eat Skirret? Yes, From 6 Months
Skirret is a sweet, old-fashioned root vegetable, a cluster of slim roots that tastes like a mild, sugary parsnip. Babies can have it from around 6 months, cooked soft and mashed. Larger roots have a woody core, so pull that out before serving.
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- When to introduce
- Around 6 months
- Common allergen?
- Not a common allergen
- Texture
- Cooked soft and mashed; remove any woody core
- Key nutrients
- Carbohydrate, fiber, potassium, small amounts of vitamin C
Skirret is a root vegetable that was a favorite long before the potato took over, and it is worth knowing again. Each plant makes a cluster of slim, pale roots that cook up sweet and tender, tasting like a gentler, sugarier parsnip. Babies can enjoy it from around 6 months. The only quirk is that older, thicker roots can have a stringy, woody core running down the middle, which you simply pull or cut out after cooking. Boil, steam, or roast the roots until soft, mash them, and you have a naturally sweet vegetable that needs no help to taste good.
Prep School: how to prepare skirret for baby-led weaning (BLW) and purées
Is skirret safe? Choking & prep
Skirret is not a common allergen and is a gentle, sweet root with no special hazards. The two things to do are practical. Pull out the woody core from any larger roots after cooking, because that stringy center can be tough and hard for a baby to manage. And cook the roots until soft, then mash or cut them small, since firm pieces of root vegetable are a choking risk for a baby1. Give them a good scrub to remove soil, skip added salt, and supervise your baby while they eat. Beyond that, skirret is as easy as parsnip or carrot.
Trying skirret today? Log the first taste and whether it was a hit, a hard maybe, or launched across the room, dated and ready for the pediatrician.
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Nutrition
Skirret is chiefly a source of gentle carbohydrate for energy, with fiber that helps digestion, potassium, and small amounts of vitamin C. Some of its sweetness comes from stored sugars and inulin-type fiber, which is why it tastes sweeter than most roots. It is not a standout for iron or protein, so its value for a baby is as a naturally sweet, easy-to-love vegetable that adds variety and pairs well with iron-rich foods like meat or lentils at the same meal.
Goes well with
Mashed parsnip or carrot · Soft-cooked lentils · Shredded roast chicken · A little unsalted butter · Soft-cooked apple
Storage & freezing
Store skirret roots unwashed in the fridge, wrapped loosely, where they keep for a week or two like other roots. Wash just before cooking. Cooked, cored, and mashed skirret keeps covered in the fridge for two days, or freezes well in small portions. Thaw in the fridge and reheat until piping hot, then cool to a safe temperature before serving your baby.
More vegetables to explore
Related reading
- Best first vegetables for babies →
- How to cut food to prevent choking →
- Signs your baby is ready for solids →
- Baby-led weaning vs. purées →
Common questions
Can babies eat skirret?
Yes, from around 6 months. Cook the roots soft, pull out any woody core from the larger ones, and mash the sweet flesh. It is a gentle, naturally sweet root much like a sugary parsnip.
What is the woody core in skirret?
Older, thicker skirret roots often have a stringy, fibrous center. It is not harmful, but it is tough, so cook the roots and slip the core out before mashing or serving to a baby.
What does skirret taste like?
Sweet and mild, like a parsnip with more sugar and less pepper. That natural sweetness makes it an easy vegetable for babies to accept.
How do I cook skirret for a baby?
Scrub or peel the roots, then boil, steam, or roast them until completely soft. Remove any core and mash the flesh smooth for younger babies, or cut into soft strips for self-feeding.
Sources
Further reading
- American Academy of Pediatrics (HealthyChildren.org): Starting Solid Foods
- CDC: Foods and Drinks to Encourage and Limit
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Start tracking for freeLast updated July 2026. Next review January 2027. How we write these: grounded in widely published pediatric guidance (the AAP, WHO, the NIAID 2017 allergen guidelines, and the LEAP study), and pending independent review by a pediatric professional. See our editorial and medical policy for how we research, source, and update these.
This is general information, not medical advice, and has not been individually reviewed for your baby. Always talk to your pediatrician about your baby's diet, introducing allergens, and any reaction. In an emergency, contact emergency services.
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