Thyme Spiced Turkey and Sweet Pea Purée
June 16, 2013 499 Views
Move over broth and veggies…it’s time for proteins!
My daughter has had her fill of broth and mixed veggies with Parmesan and extra-virgin olive oil (Find the recipe HERE) so after two weeks of the same ole’ fare I decided it was time to introduce some other flavours into the mix. Once again, there was no method to my madness…I just prepared the recipes and gave them a go (i.e., no 3-day rule was followed!).
On Days 1 and 2, I served Creamy Chicken Provencale, which might I add, she devoured! On Days 3 and 4 I prepared some minty lamb puree (which was also a big hit!). So, whats’s next on the list? This recipe!
The great thing about preparing “real” food for babies is that they basically eat what us adults eat (obviously adapted to suit their needs) and there’s no need to set aside extra time to prepare meals JUST for baby.
I love that this recipe is simple yet so flavourful and not to mention, you can easily kill two meals with one stone by preparing it for the entire family as well as for baby. I sautéed some turkey breasts for the family and made Sautéed Portobello Mushrooms and Peas as an accompaniment to the turkey.
When it comes to baby food, my motto is: the more flavourful, the better! So, instead of steaming the turkey I also sautéed my daughter’s portion, which added an extra depth of flavour to the purée.
(Yields about 1 cup)
1 slice of turkey breast (I used 1/3 of a turkey breast, each 1/3 sliced about 1/4 inch thick)
1/2 cup frozen sweet peas, thawed
1 tsp. freshly grated Parmesan
1 tsp. extra-virgin olive oil (plus 1 more for drizzling)
1/2 tsp. dried thyme
1/4 – 1/2 cup homemade broth (or pre-packaged low-sodium organic broth)
Heat olive oil in a small frying pan on medium heat for about 1 minutes. Add turkey, season with thyme, and sauté for 5-7 minutes or until browned and no longer pink on the inside. (I make a slight “incision” in the center to check the doneness.)
Once cooked, allow to cool for a few minutes then slice into small pieces. Add to a small food processor with the peas and Parmesan.
Blend until turkey and peas are finely ground. (*The consistency will depend on the processor-the one I used didn’t do the best job!)
Add 1/4 cup of broth and blend again until puréed. If desired, adjust the consistency by adding more broth, one tablespoon at a time, blending each time.
Serve warm with an extra drizzle of olive oil and a generous sprinkle of Parmesan cheese.
Or add some mixed cereal, mashed rice or quinoa to thicken it. Freeze leftovers in baby cubes or an airtight container for up to 6 months.