First Chicken Casserole
1 tbsp vegetable oil
¼ cup sliced leeks, white part only
2 ½ ounces chicken breast, cut into chunks
½ pound potatoes, peeled and chopped
½ peeled and chopped parsnips
Boiling water
1.Heat the oil in a pan; add the carrots and leeks and sauté until softened, about 6 minutes. Add the chicken and sauté, turning occasionally, until seared, but not browned
2.Add the potatoes and parsnips and just cover with boiling water. Cover and simmer for about 15 minutes, or until everything is tender and cooked through. Blend to a puree, or leave chopped for older babies
Recipe from the cookbook of Annabel Karmel, First Meals
1 tbsp vegetable oil
¼ cup sliced leeks, white part only
2 ½ ounces chicken breast, cut into chunks
½ pound potatoes, peeled and chopped
½ peeled and chopped parsnips
Boiling water
1.Heat the oil in a pan; add the carrots and leeks and sauté until softened, about 6 minutes. Add the chicken and sauté, turning occasionally, until seared, but not browned
2.Add the potatoes and parsnips and just cover with boiling water. Cover and simmer for about 15 minutes, or until everything is tender and cooked through. Blend to a puree, or leave chopped for older babies
Recipe from the cookbook of Annabel Karmel, First Meals
