Happy Valentine's Day! This pretty pink puree tastes as good as it looks - It is creamy, savory goodness! On the original trial of this recipe I had used sun chokes in place of the potato and the result was earthy and tasty. However, when I went to do the 2nd trial, the store was out of sun choke... it turned out to be a good thing, though, because that is when the idea of a goat cheese mashed potato came into play. Everyone knows goat cheese & beets are BFF's, switching the recipe took this puree to a whole other level! Goat cheese is a very distinct flavor, introducing it early will help to make your baby a foodie in no time! (most goat cheese already is, but make sure it is pasteurized, check the label). This Valentine's we are most definitely showing our baby we love them through food with this whimsical, fun & delicious puree.
The ingredients for this puree cost me $15.99. However, I had extra chicken, potato, beets & goat cheese. Had I doubled the recipe I could have made 8 pouches which would have run me about $2.00 a pouch! Less than some of the processed protein pouches on the dry shelf!
Chicken: very high in protein and all the B vitamins
Red Potato: high in iron, vitamin C, Copper & zinc
Beets: Fiber, potassium, magnesium, iron, vitamins A, B & C, beta-carotene, folic acid
goat cheese: vitamin D & K
- This is a stage 2 puree (8+ months). Always ask your pediatrician before introducing new foods
You can make this a stage 1 puree by leaving the garlic, goat cheese & beets out. Butternut squash or carrot are great replacement for the beet
Keep it more textured to make a stage 3 puree
1 hour & 10 minutes
About 1 lb. of puree - 1 (16 oz) ice cube tray or about 4 simple pouches.
8 oz of boneless, skinless chicken breast (or thighs)
6 oz of red potato
3 oz of beet
1 tablespoon goat cheese
about 1 cup salt-free chicken stock
1 large garlic clove
1/2 tablespoon of butter
extra virgin olive oil
dash of black pepper, garlic powder & onion powder
Pre-heat the oven to 375 degrees
Wash & scrub beets. Wrap individually in aluminum foil tightly and place on a cookie sheet. Place in the oven and cook for 1 hour.
Wash red potatoes & peel. Cut into quarters and put into saucepan covering with cold water. Boil for about 20 minutes or until fork tender.
Add 8 oz of chicken to an oven pan so that it lays flat, side by side. Top with a dash of onion powder, garlic powder, black pepper and a little evoo (rub in). Add about 1/2 cup of chicken stock (depends on the size of the pan you have. The stock shouldn't cover the chicken but it should cover the bottom of the pan) Add a peeled whole garlic clove into the pan. Cover tightly with aluminum foil. Put into the oven for 25-30 minutes until cooked through.
When potatoes are fork tender, drain them. Put in a bowl with the goat cheese, butter, dash of black pepper & about 3 tablespoons of chicken stock. Use a hand masher or hand blender to get a smooth consistency. Put aside.
Take the beets out of the oven and let cool. Be careful when opening the foil pouches for the steam. IT WILL BURN YOU. Once you can handle the beets, peel of the skin with your hands. (It should slide off pretty easily).
Put the cooked chicken into a small chopper/food processor/blender and pulse to your desired consistency. Do not add any liquid. Add the chicken to the mashed potatoes. In the same blender, add the peeled beet, the garlic that cooked with the chicken and 1/4 of the chicken stock it was cooking in. Pulse to the desired consistency. If you want a thinner puree, add the rest of the chicken stock.
Mix the beets with the potato mixture & cool the puree thoroughly in the refrigerator or an ice bath before putting into pouches or into the freezer.