Michela’s turkey hotpot is a wonderful weaning recipe that your little one will love. Your baby can try this pretty healthy and interesting dish at later stages of weaning process. Main ingredient for this dish is turkey, which is a great source of nutrients. Meat, in general is a valuable source of protein and other nutrients, but white meat is more recommended for kids, because is lower in kilojueles and has less fat than dark meat. Turkey meat is a source of iron, zinc, potassium and phosphorus. It is also a source of vitamin B6 and niacin which are both essential for the body’s energy production. Turkey plays an important role in strengthening the immune system and acts as an antioxidant. This hotpot is recommended for babies not only because of turkey but of other vegetables as well which give to Michela’s turkey hotpot all the necessary nutrients for a baby.
The below ingredients are important to give this hotpot the name of Michela:
500 g free-range minced turkey
1 bulb of fennel
1 medium leek
1 x 400 g tin of chopped tomatoes
1 x 400 g tin of red kidney beans
1 x 400 g tin of chickpeas
1 fresh bay leaf
freshly ground black pepper
a few sprigs of fresh flat-leaf parsley
Place a large pan on a medium heat, add a little oil and the turkey, then cook for or 5 minutes, or until browned, stirring regularly to break up the mince.
Meanwhile, prepare your vegetables. Trim, peel and halve the carrots, halve the fennel, discarding the core, and trim, wash and halve the leek. Add the veg to the pan with the chopped tomatoes, drained beans and chickpeas, 500ml water and the bay leaf. Bring to the boil over a high heat, then reduce to a simmer with the lid on for 45 minutes, or until the veg is tender.
Using tongs, remove the veg to a blender (use a hand-held stick blender, if you prefer) or bowl. Blitz until smooth, then stir back into the pan. Remove the amount needed for your baby, then either blend to a purée, pulse, mash and/or finely chop depending on the stage your little one is at. If it’s a bit too thick, add a little water to loosen, then serve.
For adults and toddlers, pick out and discard the bay leaf, season lightly with sea salt and black pepper, then pick, finely chop and scatter over the parsley to finish. Delicious served with baked potatoes or rice.
If you can, buy it organic.
Turkey dries out quickly so don’t overcook it.
Store turkey separate from any gravy, stuffing or raw food.
Refrigerated turkey will keep for about one or two days. If it is already cooked for about four days.