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Turkey hot pot
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Michela’s turkey hotpot

Wonderful weaning recipes your little one will love

Turkey hot pot
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Not Too Tricky

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake

Ingredients

olive oil

500g free-range minced turkey

2 carrots

1 bulb of fennel

1 medium leek

1 x 400g tin of chopped tomatoes

1 x 400g tin of red kidney beans

1 x 400g tin of chickpeas

1 fresh bay leaf

sea salt and freshly ground black pepper

a few sprigs of fresh flat-leaf parsley

Method

  1. Place a large pan on a medium heat, add a little oil and the turkey, then cook for 4 to 5 minutes, or until browned, stirring regularly to break up the mince.
  2. 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.
  3. 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.
  4. 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.

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