Awww, pretty pink food. The colour is beautiful, but when eating beetroot it's always a good idea to keep a mat under the highchair, as I discovered a few minutes too late.
* To cook the beetroot, either boil (boil in water about 20 - 30 mins) or roast (200oC for about 50 mins) in the oven until tender. Peel under cool running water, and puree.
Ingredients
(Makes 6 toddler serves)
1 cup cooked rice (I use brown)
200g chicken, diced into small chunks
1 small tin creamed corn
1/4 leek, finely sliced
1 cup sweet potato, diced
1/4 cup beetroot puree*
1 carrot, diced
1/4 cup beetroot puree*
1 carrot, diced
1 cup salt reduced vegetable stock (or make your own)
1 tbs olive oil
* To cook the beetroot, either boil (boil in water about 20 - 30 mins) or roast (200oC for about 50 mins) in the oven until tender. Peel under cool running water, and puree.
Method
1/ Heat the oil in a large saucepan over medium. Sauté the leek for a few minutes or until soft, then add the chopped chicken and brown all over.
2/ Add the sweet potato, carrot and stock. Bring to the boil, then reduce heat to a simmer, cover and leave for 5 minutes or until sweet potato is soft. Add the beetroot puree and creamed corn and cook for a further 5 minutes - or until the vegies are tender.
1/ Heat the oil in a large saucepan over medium. Sauté the leek for a few minutes or until soft, then add the chopped chicken and brown all over.
2/ Add the sweet potato, carrot and stock. Bring to the boil, then reduce heat to a simmer, cover and leave for 5 minutes or until sweet potato is soft. Add the beetroot puree and creamed corn and cook for a further 5 minutes - or until the vegies are tender.
3/ Blend mixture until you have desired consistency. Stir through the cooked rice. Serve fresh and freeze remaining in small portions.
No comments:
Post a Comment