First Foods: Turkey Purée Recipe with Corn and Sweet Onions

This Turkey Purée recipe adds a bit of sweetness to homemade baby food with corn and onions.



From “Bébé Gourmet”
September 2014

Total Hands-On Time: 25 minutes

Preparation Time: 5 minutes

Cook Time: 20 minutes

Yield: Makes five 3 1/2 ounce (100 g) servings

It’s time to put the “food” back in baby food. Jenny Carenco delivers more than 100 enticing recipes that will introduce baby to new flavors, ingredients and textures in Bébé Gourmet (The Experiment, 2012). Encourage healthy eating habits while offering satisfying, homemade meals that are easy for today’s busy parents to make. The following excerpt for homemade baby food, from “First Lunches,” is for a Turkey Purée recipe.

First Foods: Turkey Purée Recipe

Suitable for 6+ months

Ingredients:

• 1 turkey cutlet, about 3-1/2 ounces (100 g)
• 2 teaspoons sunflower oil (Here's a non-GMO sunflower oil)
• 2 tablespoons finely chopped sweet white onions
• 2 cups (350 g) corn, frozen or canned

Instructions:

1. Cut the turkey cutlet into small pieces.

2. In a heavy-bottomed saucepan, heat the oil over medium heat, add the sweet onions, and cook for 1 minute. Add the turkey pieces and brown them on all sides while stirring nonstop. Add the corn, mix well, and cover the mixture halfway with water.

3. Bring to a boil, reduce the heat, cover, and let simmer over low heat for 15 minutes.

4. Remove from the heat and blend until you have a smooth purée.

5. If the texture is too grainy, add a few spoonfuls of water and blend to your desired consistency.

Can be stored in the refrigerator for 24 hours
Must be frozen at 0 degrees F

Accompaniments
Serve this dish with Sweet Potato Purée, which can be found in A Mother’s Advice: Making Homemade Baby Food.


Yummy Tips

Transform this recipe into a risotto for the whole family: Brown 1/2 cup (100 g) of Arborio rice with the sweet onions and sunflower oil. Add just over 1/2 cup (120 ml) of water, a 1/2 cup of chicken stock, and the corn. Stir regularly until the water is absorbed and the rice is tender. In a frying pan, brown the turkey pieces (about 2-1/2 ounces/70 g per person) in 2 teaspoons of sunflower oil and 2 teaspoons lemon juice. When the rice is cooked, add just under 1/4 cup (50 g) grated Parmesan, 1 scant tablespoon (10 g) butter, and 5 chopped fresh sage leaves. Before serving, mix the turkey into the risotto.


From Bébé Gourmet: 100 French-Inspired Baby Food Recipes for Raising an Adventurous Eater, copyright © Jenny Carenco, 2012. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.