Recipe Steps
Today I decided to share a very simple, quick recipe for babies who are comfortable with textured foods and keep asking for more!
Blanquette for Baby
I previously shared my turkey blanquette recipe for baby (from 6 months), which has been extremely popular so far — babies absolutely love it! So I decided to reinvent it for babies who are done with purées!
In this recipe, carrot is the main ingredient (not the pasta!). We always try to keep a balance of 1/3 starches to 2/3 vegetables in our recipes (even though there are exceptions, and that’s perfectly OK ;))
A little onion for flavor, mushrooms because they’re delicious, a little chicken broth to bring everything together and add extra flavor, and finally a spoonful of crème fraîche for a wonderfully creamy texture — and that’s it!
I didn’t include any meat in this recipe because everyone can choose to add a little veal, chicken, turkey… it’s perfect for lunch. For dinner, we avoid animal proteins to make digestion easier overnight 😉
This recipe can be enjoyed year-round, which is why I’m sharing it today — to keep a record of it, because it may help parents looking for quick and tasty recipes for their baby.
Here’s what you’ll need to make this express blanquette with small pasta for baby (from 18 months, for one serving of about 8.8 oz / 250 g):
Ingredients
Preparation
Start by preparing all the ingredients:
Wash, peel, then cut 2/3 cup carrot (80 g) into small pieces.
Peel 1 tbsp onion (15 g) and finely slice it as well.
Then finish with your beautiful button mushroom (one or two depending on the size of your mushrooms). Peel it by removing the thin outer layer and trim the stem. Slice it like the carrots and onion.
Cooking
All the ingredients are ready. Heat a drizzle of olive oil in a saucepan, then add the onion and sauté for 2 to 3 minutes, until slightly translucent.
Add the sliced mushroom and cook for about one minute.
Finish by adding the carrots, then cover with 3/4 cup + 1 tbsp water (200 ml) in which you have dissolved 1/3 chicken bouillon cube. Add the pasta at the same time.
Once all the ingredients are in the saucepan, cook over low to medium heat, covered, until the liquid has been fully absorbed by the ingredients (a little like risotto, except here it’s more of a “pastasotto”!).
Once all the liquid has evaporated, remove from the heat and add the tablespoon of crème fraîche. Stir to get a lovely, smooth small pasta blanquette (optional — do not introduce for babies with cow’s milk protein allergy).
It’s ready! I’m willing to bet that you’ll love this recipe too and eventually start making it for the whole family… we absolutely love it here!
Enjoy your meal, baby!
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