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RECIPES/For Baby
Lamb Stew with Barley

A delicious combination of sound nutritious foods for your little one.

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Recommended Servings
Makes about 2 cups or sixteen 1-ounce servings
COOKING
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INGREDIENTS

5          ounces lamb (leg or shoulder meat) cut                              into ½- to 1-inch pieces


5          ounces butternut squash (or parsnip or              combination of the two), cut into ½-to 1-inch pieces


225      ml water


½         cup cooked pearled barley

Instructions

Place the lamb and vegetable into the work bowl fitted with the steam blade and cover bowl with lid.


Add the water to the steam/bottle warming chamber and set the measuring cup in its place.


Close the lid to lock and then turn the dial to steam.


Once the light goes out indicating the steaming is complete turn the dial to chop. Pulse about 10 times to break up and then process continuously until completely smooth, about 30 seconds.


Add the barley and pulse to incorporate, about 10 pulses, and then process continuously again until desired consistency is reached.


Allow to cool before serving. If not using immediately, refrigerate for up to three days or freeze in individual portions for convenience.

RECIPE FACTS

Servings: Makes about 2 cups or sixteen 1-ounce servings

Nutritional information per serving

Nutritional information per 1-ounce serving:

Calories  22 (20% from fat) carb. 2g pro. 2g fat 1g  sat. fat 0g chol. 6mg sod. 6mg calc. 6mg fiber 0g

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