Turkey, Squash, Carrot & Kale
This Turkey, Squash, Carrot & Kale puree is a delicious recipe to make for your baby using leftover turkey.
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Ingredients
2 tsp sunflower oil
75g carrot, diced
75g butternut squash, diced
75g leek, diced
200ml unsalted or weak chicken stoxk
20g Kale
60g cooked turkey, diced
2 tbsp Cheddar, grated
75g carrot, diced
75g butternut squash, diced
75g leek, diced
200ml unsalted or weak chicken stoxk
20g Kale
60g cooked turkey, diced
2 tbsp Cheddar, grated
Method
- Heat the oil in a saucepan. Add the carrot, squash and leek. Fry for 2 minutes, then add the stock.
- Cover and simmer for 10 minutes. Add the Kale and simmer for 5 minutes.
- Add the turkey then blend to the desired consistency using a hand blender and stir in the cheese.
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