Jerusalem Artichoke Puree with Chicken
Prep: 15min
|
Servings: 1
|
Cook: 15min
Jerusalem artichoke puree with chicken provides the young ones with a boost of iron and immune‑strengthening vitamin C.
Ingredients
- 100 g Jerusalem artichokes
- 30 g chicken breast fillet
- 10 g delicate oatmeal (1.5 Tbsp)
- 125 g oranges (0.5 oranges)
- 1 tbsp Rapeseed Oil
Instructions
-
1.
Wash, peel and cut the Jerusalem artichokes into roughly 1 cm cubes.
-
2.
Rinse the chicken breast fillet, pat it dry with paper towels and slice it into very thin strips.
-
3.
Bring the Jerusalem artichokes and chicken in 125 ml water to a boil in a pot, cover and simmer over medium heat for 10–12 minutes. Meanwhile squeeze the orange.
-
4.
Add 4–5 Tbsp orange juice with oatmeal and oil to the pot and stir. Puree everything with an immersion blender. Check the temperature before feeding.
