Turkey with vegetables stewed

1. 1 Turkey breast filletpack 600 g ≈ $6.07 60 g
2. 2 Zucchini≈ $3.00 per kg 60 g
3. 3 Carrots≈ $1.50 per kg 30 g
4. 4 Potatoes≈ $2.15 per kg 60 g
5. 5 Olive oil 3 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the turkey¹ and vegetables; cut turkey into 2 cm cubes, zucchini² into 2 cm dice, carrot³ into 1.5 cm dice, and potato⁴ into 2 cm dice; heat a 3–4 L saucepan over medium heat.

2. Add 150 ml water to the turkey¹ cubes, bring to a boil over medium heat, then reduce to low and simmer with the lid on for 15 minutes until partially cooked.

3. Add the potato⁴ and carrot³, stir, cover, and continue to simmer over medium heat for 15 minutes until nearly tender.

4. Add the zucchini², simmer covered over medium heat for 5–7 minutes until the zucchini are tender, stirring as needed.

5. Salt to taste, gently stir, and simmer another 1–2 minutes until the mixture is uniform and hot.

6. Serve warm; if cooking for a child under 1 year, mash with a fork to a puree-like consistency.

In short

• A child's portion for ages 1–3; suitable from 9 months. For younger kids, halve it and purée.