Chicken with Parsnips, Apples, and Leeks

My very first foray into cooking homemade baby food! (Maybe parents should have developmental milestones as well, lol.) This recipe for chicken with parsnips, apples, and leaks was born out of the necessity to 1) incorporate 10-15 grams of lean protein a day into my daughter’s diet according to her pediatrician; 2) incorporate more fruit since she shockingly prefers the taste of vegetables; and 3) create a meal composed of easily digestible foods that wouldn’t cause constipation and gas. And voila, a delicious puree inspired by the complex and wonderful flavors of autumn.

Nutritional Benefits:

Chicken is relatively low in fat (with some cholesterol–some of which we do need!) and is a good source of protein and vitamin B6. It also contains some calcium, iron, magnesium, and vitamins B12 and D.

Apples are high in fiber (including digestion-aiding insoluble fiber,) potassium, polyphenols, and vitamin C in addition to containing iron, calcium, and vitamin A.

Leeks are full of vitamins K, B, A, C, and E as well as fiber, calcium, manganese, magnesium, and iron. High season is from September to March, though you can get them year-round.

Parsnips are also a good source of vitamin C, folate, and manganese. It also contains magnesium, iron, and calcium.

This recipe makes about 2 servings based on 11 grams of protein per day, which was recommended to me to serve in the form of lean meat for lunch from 7 -12 months.

  • 68 g of chicken breast
  • 120 g of parsnips
  • 110 g of apples
  • 10 g of leeks (white part only)
  • butter or oil

Place the parsnips on the bottom rack of your steam cooker and set the timer for 20 minutes. When the timer reaches 18 minutes, add the chicken. After 4 minutes, add the apple, which will cook for a total of 14 minutes. Add the leeks for the remaining 10 minutes.

Once done, add all of the ingredients to the blender and puree, including the cooking water.

If using right away, add a tablespoon of melted butter (or oil.) Otherwise, refrigerate or freeze as is in an air-tight container and add the butter/oil later. It will last 48 hours in the fridge.


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