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Chicken, Pear, Parsnip & Carrot Puree by Annabel Karmel

Chicken, Pear, Parsnip & Carrot Puree by Annabel Karmel
by Annabel Karmel |
Published on

Preparation Time

10 minutes

Serves

5

Ingredients

  • A knob of butter

  • 1 large leek, trimmed, washed and chopped

  • 125g carrots, peeled and diced

  • 100g pears, peeled, cored and diced

  • 100g parsnips, peeled and diced

  • 100g boneless, skinless chicken breast, chopped

  • 300ml milk

  1. Melt the butter in a saucepan. Add the leek and fry for 5 minutes until soft, then add the remaining ingredients.

  2. Bring up to the boil, cover with a lid and simmer for 15 minutes until everything is soft and cooked through.

  3. Blend until smooth or for older babies blend half, finely chop the rest and stir together.

Suitable from 6 months.

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