Baby Food Recipes 27
An irresistible purée that your
1 tsp olive oil
½ chopped onion
1 x 220g chicken breast
150g asparagus, trimmed into 2cm lengths
100ml soured cream
In a frying pan, heat the olive oil and cook half a roughly chopped onion until soft.
Chop the chicken breast into small, bite-size chunks and add to the frying pan. Fry until brown. Turn down the heat and add the asparagus. Cover and cook until soft – about 4 minutes.
Add the soured cream to the frying pan and stir to warm through. Allow the mixture to cool slightly, then tip into a food processor and purée to the desired consistency
Try using yogurt instead of sour cream.