Food recipes
Turkey, Carrots, and Broccoli Purée
Turkey, Carrots, and Broccoli Purée
Ingredients:
1 large carrot, peeled
½ cup broccoli florets
1 teaspoon olive oil
½ pound ground turkey
Directions:
1. Cut the carrot into ½-inch slices.
2. Fill a medium saucepan with about 1 inch of water and bring to a simmer. Place the
carrots and broccoli in a steamer basket, set it over the simmering water, cover, and
cook until tender when pierced with a fork or knife, 8 to 10 minutes. Allow to cool.
3. While the carrots and broccoli are steaming, heat the olive oil over medium heat in a
medium sauté pan or skillet.
4. Add the ground turkey and reduce the heat to medium-low. Cook, stirring frequently
and breaking up the turkey into small pieces with a spoon as it browns, for about 15
minutes, until browned evenly and cooked through.
5. Drain the excess fat from the pan and allow the turkey to cool.
6. In a blender or food processor, purée the cooled turkey, carrots, and broccoli until the
desired consistency is reached. Add water if necessary.
STORAGE: Leftover purée can be refrigerated in an airtight container for up to 3
days or frozen for up to 3 months.
Pork and Apples Purée
MAKES 4 SERVINGS, ¼ CUP EACH
PREP TIME: 5 MINUTES • COOK TIME: 5 MINUTES
There’s a reason why pairing pork chops and applesauce has become a time-honored
tradition: the combination is delicious! Of course, there’s no reason to stick to chops when
it comes to re-creating this meal for your baby. In fact, we recommend using cooked pork
loin, which is lean but tends to be juicier than chops. Packed with protein and higher in B
vitamins than any other type of meat, pork’s mild flavor makes it a versatile addition to
many baby purées and mashes.
Tip: When looking for pork, try to stick with free-range and/or antibiotic-free varieties,
just as you would with beef or chicken. And make sure your pork is cooked thoroughly, to
at least 145°F, the USDA’s recommended internal temperature for pork.
Ingredients:
1 large carrot, peeled
½ cup broccoli florets
1 teaspoon olive oil
½ pound ground turkey
Directions:
1. Cut the carrot into ½-inch slices.
2. Fill a medium saucepan with about 1 inch of water and bring to a simmer. Place the
carrots and broccoli in a steamer basket, set it over the simmering water, cover, and
cook until tender when pierced with a fork or knife, 8 to 10 minutes. Allow to cool.
3. While the carrots and broccoli are steaming, heat the olive oil over medium heat in a
medium sauté pan or skillet.
4. Add the ground turkey and reduce the heat to medium-low. Cook, stirring frequently
and breaking up the turkey into small pieces with a spoon as it browns, for about 15
minutes, until browned evenly and cooked through.
5. Drain the excess fat from the pan and allow the turkey to cool.
6. In a blender or food processor, purée the cooled turkey, carrots, and broccoli until the
desired consistency is reached. Add water if necessary.
STORAGE: Leftover purée can be refrigerated in an airtight container for up to 3
days or frozen for up to 3 months.
Pork and Apples Purée
MAKES 4 SERVINGS, ¼ CUP EACH
PREP TIME: 5 MINUTES • COOK TIME: 5 MINUTES
There’s a reason why pairing pork chops and applesauce has become a time-honored
tradition: the combination is delicious! Of course, there’s no reason to stick to chops when
it comes to re-creating this meal for your baby. In fact, we recommend using cooked pork
loin, which is lean but tends to be juicier than chops. Packed with protein and higher in B
vitamins than any other type of meat, pork’s mild flavor makes it a versatile addition to
many baby purées and mashes.
Tip: When looking for pork, try to stick with free-range and/or antibiotic-free varieties,
just as you would with beef or chicken. And make sure your pork is cooked thoroughly, to
at least 145°F, the USDA’s recommended internal temperature for pork.
Printed from https://recipe.bluelayer.org/recipe/66848/turkey-carrots-and-broccoli-pur-e