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Ingredients
- Ingredients:
- As much green beans as you wish to prepare.
- Green beans and Asparagus puree (7 months+)
- 4 fresh asparagus spears cut into 1 cm pieces
- 50 g frozen green beans, thawed and diced
- 1 knob of butter
- Green beans and Chicken pasta bake (12 months +)
- 70 g frozen green beans, thawed and diced
- 120 g chicken breast, cut into small pieces (about 1/4 inch pieces)
- 1 clove garlic, crushed
- 1 Tablespoon diced brown onion
- 50 g small pasta shapes, uncooked
- 1 Tablespoon flour (I used organic flour)
- 1 small carrot, peeled and diced
- 1 Teaspoon mild curry powder
- 1 Tablespoon vegetable oil
- 20 g cheddar cheese, grated
- 3 Tablespoons mashed potatoes
- 1 1/4 cups homemade chicken stock or water
Preparation
Step 1
Cook: Top and tail the green beans and wash; steam until soft, mix to a nice puree. Serve
**Green beans and Asparagus puree (7 months+)
--Steam the green beans and asparagus for 6 minutes or until soft.
Puree the vegetables and add the butter and swirl to coat. Serve with pureed cook chicken or beef.
**Green beans and Chicken pasta bake (12 months +)
--Boil the pasta according to the instructions provided on the packet. Drain and set aside.
Heat in pan; Sauté onions until soft and fragrant. Add garlic and curry powder, stirring for about 1 minute; Add the chicken, carrots and the diced green beans, cook for 5 minutes then add flour and combined carefully; Add chicken stock and cook uncovered on medium for 5 minutes or until chicken is completely cooked through.
Combine the pasta with the green beans and chicken sauce; spoon mixture into 3 ramekin dishes. Cover each dish with a tablespoon of mashed potatoes and sprinkle with cheese.
Bake at 180°C for 18 to 20 minutes. Cool slightly before serving.