Braised Turkey with Vegetables
Tender turkey braised with zucchini, carrots, and potatoes. Suitable for babies over 9 months old.
- Time
- 40 min
- Serving
- 166 kcal
- Ingredients
- ≈ $0.95
- Protein
- 16 g
Ingredients
- 1 Turkey breast filletpack 600 g ≈ $5.96 60 g
- 2 Zucchini≈ $3.00 per kg 60 g
- 3 Carrots≈ $1.50 per kg 30 g
- 4 Potatoes≈ $2.19 per kg 60 g
- 5 Olive oil 3 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Prep: Cut turkey1 into 2 cm cubes, zucchini2 and potatoes4 into 2 cm cubes, carrots3 into 1.5 cm cubes.
Place turkey1 in a skillet, add 150 ml water, and bring to a boil. Reduce heat and simmer covered for 15 minutes.
Add potatoes4 and carrots3, stir, and simmer covered on medium heat for 15 minutes until vegetables are nearly tender.
Add zucchini2 and simmer covered another 5–7 minutes until tender, stirring occasionally.
Stir in olive oil gently and warm through for 1–2 minutes.
Serve: For babies under 1 year, mash with a fork until smooth. Serve warm.
Tips
- Why it works
- Cut turkey into 2 cm cubes so it cooks evenly and stays tender without drying out. Smaller pieces overcook faster; larger ones stay tough.
- Substitutions
- Replace zucchini with 60g eggplant for a firmer texture, or swap carrot for 30g butternut squash (peeled, diced). Use 30ml water if potatoes are waxy.
- Common mistakes
- Turkey turns gray or slimy if overcooked. Check after 15 minutes. If water boils too fast, it toughens the meat; keep heat low.
- Storing and reheating
- Eat fresh or store for 3 days. Reheat gently in a pot with 20ml water until hot; mash again if serving to a child.
- Serve with
- Pair with whole-grain bread or a side of steamed peas for extra fiber. Works for packed lunches in bento boxes.
In short
- A child's portion for ages 1–3; suitable from 9 months. For younger kids, halve it and purée.
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