Ratatouille, with its soft mediterranean vegetables, is a lovely meal for a baby. This is a version with added chicken and root vegetables to boost protein and energy levels.
Recipe courtesy of "Organic: Baby and Toddler Cookbook" by Lizzie Vann, copyright 2006. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 tsp olive oil||1 plum tomato, skinned, seeded, if desired, and chopped, (or 2 tsp tomato puree)|
|1small onion, chopped||1 potato, peeled and chopped|
|1 large carrot, peeled and chopped||1 tbsp chopped chicken breast or thigh meat|
|1/4 zucchini (courgette), peeled and chopped||2 tsp peas, fresh or frozen|
|1 mushroom, chopped||4 fl oz (125 ml) water|
|1 small strip red pepper, chopped|
Heat the olive oil in a small pan over medium heat. Add the onion, carrot, courgette, mushroom, red pepper and rosemary and fry until soft, about 5 minutes.
Meanwhile, if using a plum tomato, skin and seed it: place the tomato in a heat-proof bowl, pour over boiling water to cover and leave to stand for 1 minute. Drain, then pour over cold water to cover. Drain again, then use a sharp knife to peel away the skin. To seed, cut into quarters and simply scrape away the seeds.
Add the tomato or tomato puree, potato, chicken, peas and water to the fried vegetables. Bring to the boil, then reduce the heat, cover and simmer for about 20 minutes, stirring from time to time.
Puree by pushing through a sieve or by using a liquidizer. For a thinner consistency, add a little more water.
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