Turkey and Vegetable Ragout

1. 1 Ground turkeypack 500 g ≈ $5.50 50 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 Canned green peaspack 400 g ≈ $1.00 20 g
6. 6 Olive oil 3 ml

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

Method

1. Rinse the turkey and vegetables, and cut the zucchini², carrot³, and potato⁴ into 2 cm cubes; heat a 24 cm pan over medium heat and add 100 ml water for braising.

2. Simmer the minced turkey in 100 ml of water over medium heat for about 10 minutes, stirring to break up lumps until it becomes a dry crumbly mass.

3. Add the cubed zucchini², carrot³, and potato⁴ to the meat; set the heat to medium and simmer together for about 20 minutes, stirring occasionally.

4. Add peas 2–3 minutes before the end of simmering and mix, continuing to simmer until vegetables are fully tender.

5. Season to taste 1–2 minutes before finishing, stir well and let rest covered on low heat for 1–2 minutes.

6. Garnish with herbs if desired and serve hot.

In short

• A child's portion for ages 1–3; suitable from 10 months. For younger kids, halve it and purée.