Thursday, 21 January 2016

Baby Bites Leftover Roast Chicken with Mashed Parsnip and Peas

This is a great toddler lunch for the day after cooking a roast chicken. Only a little chicken is needed and you can use up any veg that wasn't eaten the day before - or if that was all eaten do as I have done here and simply make some mashed parsnip with a drizzle of rapeseed oil and serve with some peas or any other vegetable of your choice.

Barely any cooking is needed here and as ever it's merely an idea for a lunch or evening meal for your little one once they are able to tolerate and chew meat.

Leftover Roast Chicken with Mashed Parsnip and Peas
Here's how:
  • 50g leftover roast chicken
  • 2 parsnips
  • Drizzle rapeseed or vegetable oil
  • 2 tbsp frozen or fresh peas
Firstly peel the parsnips and give a quick wash. Then place into a small saucepan and cover with water and place onto a medium heat. Bring to the boil and then place on a simmer for twenty minutes or until a fork easily goes through them.

If you wish to serve the chicken hot, then carve off what you need and shred or cut into bite sized pieces and place into a bowl and set aside.

Once the parsnips are ready to be mashed - place the chicken into the microwave for 2 minutes and then allow to stand and cool a little and place the peas onto cook in saucepan with some boiled water from the kettle. This will only take three to four minutes.

Now drain the parsnips and add about a teaspoon of rapeseed or vegetable oil and mash with a potato masher, ricer or just with a fork if you prefer to offer a chunkier texture.

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