Turkey and Vegetable Stew
A gently simmered ground turkey dish with zucchini, carrots, potatoes, and peas. No salt added—ideal for babies aged 10+ months.
- Time
- 35 min
- Serving
- 187 kcal
- Ingredients
- ≈ $0.99
- Protein
- 12 g
Ingredients
- 1 Ground turkeypack 500 g ≈ $5.50 50 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 Green peas (frozen)pack 400 g ≈ $1.60 20 g
- 6 Olive oil 3 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut the zucchini2, carrots3, and peeled potatoes4 into 1 cm cubes.
In a deep skillet, spread the ground1 turkey, add 100 ml water, and cook over medium heat for 10 minutes, breaking up clumps with a spoon until the turkey is pale and crumbly.
Add the carrots3 and potatoes4, pour in another 50 ml water, cover, and simmer on low heat for 10 minutes.
Stir in the zucchini2 and peas, then cook for another 8–10 minutes until the vegetables are tender when pierced with a fork.
Remove from heat, lightly mash the peas and vegetables with a fork, stir in olive oil, and mix well. Serve warm.
Tips
- Why it works
- Simmer turkey in water first to render fat and break lumps. Dry crumbly meat blends better with veggies later. Overcooking here makes it tough.
- Substitutions
- Replace zucchini with 60g grated eggplant (drain excess water first) or swap peas for 20g frozen peas (thaw in simmering water).
- Common mistakes
- Vegetables stay crunchy if you don’t stir occasionally. Check by poking with a fork; they should yield slightly after 15 minutes.
- Storing and reheating
- Keeps 3 days in the fridge; reheat in a pan with 20ml water until hot. Freeze without peas for up to 3 months.
- Serve with
- Pair with 30g cooked brown rice or whole-wheat toast to balance the meal for a baby’s dinner.
In short
- A child's portion for ages 1–3; suitable from 10 months. For younger kids, halve it and purée.
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