Steamed Turkey Soufflé

1. 1 Turkey breast filletpack 600 g ≈ $6.12 60 g
2. 2 Cauliflower (frozen)pack 400 g ≈ $1.80 30 g
3. 3 Eggspack 10 pcs ≈ $1.89 0.5 pcs

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

Method

1. Hard-boil an egg for 10 minutes after boiling, then cool and peel. Take only the yolk and mash with a fork: use half a yolk per serving, reserving the other half for another dish.

2. Boil cauliflower² in boiling water for 7 minutes until the florets are tender. Trim turkey¹ of any skin or membranes, then cut into pieces and blend twice into a smooth purée.

3. Mash the cauliflower² with a fork, mix with the turkey¹ purée and yolk, then add 1–2 tablespoons of water, breast milk, or formula. Stir well. Spoon into water-rinsed silicone molds.

4. Steam in a steamer or a covered pot with a colander over boiling water for 20–25 minutes, until the soufflé is firm and pink with juices when cut.

5. Cool until lukewarm (~36–37°C), checking by touching your wrist. Mash with a fork and serve.

6. Store any leftovers in an airtight container in the fridge for up to 24 hours. For freezing, portion and freeze for up to 1 month; reheat once until hot, then cool to lukewarm before serving.

In short

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