Friday, 20 August 2010

Sweet Squash and CHicken


2 teaspoons veg oil
1 onion peeled and finely diced
350g bn squash peeled and diced
1 parsnip approx 160g
1 carrot approx 100g both peeled and chopped

heat the oil in the saucepan and sauté the onion for 3-4 mins until soft. Add the chicken and sauté until lightly browned.
Stir in the squash parsnip and carrot and cover lightly with boiled water.
Simmer for 20-30 mins until tender.
Drain and reserve the cooked liquid.
purée or mash to a consistency for your baby adding as much reserved liquid as necessary.
Freeze in ice cube trays and once frozen store in bags.

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