Chicken Puree with Leftover Vegetables

NOTE: This recipe contains an affiliate link

I was asked by my friends at Tommee Tippee to create a series of recipes for their Tommee Tippee Quick Cook Baby Food Maker.

As all of these ingredients are pre-cooked, the Steamer Blender simply reheats and blends to the right consistency. Remember babies shouldn’t have salt (and we shouldn’t have too much either), so make sure your veggies are salt-free.

Chicken Puree with Leftover Vegetables

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish
Servings 4
Calories 68 kcal

Ingredients
  

  • 50 g cooked chicken
  • 50 g roast or mashed potato
  • 25 g carrots diced
  • 25 g brussel sprouts broccoli or green beans, quartered
  • 1 knob unsalted butter
  • 2 tbsp low salt stock

Instructions
 

  • Combine all ingredients and add to the steamer blender.
  • Add the knob of butter and stock and steam for 10 mins.
  • At the end of the steam cycle, blend for 30 seconds until smooth or 5-10 seconds for a chunkier texture.
  • If this puree is too thick, add a splash more stock and blend again for 5 seconds.

Notes

Nutritionl per serving: 68kcal, 3.9g fat
Allergens: Milk, celery, may contain other allergens depending on stock cube used**
Age suitability: 6 months+
Keyword chicken puree

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I’m Sarah, a Registered Dietitian, Children’s Nutritionist and mummy from East Sussex. My blog is to guide & inspire you with information about weaning, nutrition, food and toddler feeding. Learn more about me here.

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