Lamb's Liver and Vegetables
Puréed Lamb Liver for Babies
9
Serves
10 mins
Prep Time
30 mins
Cook Time
Recipe author
Regina Wypych
Suitable from 6-7 months. A small spoonful of cooked and puréed lamb’s fry (liver) added to sieved or mashed vegetables gives a good iron boost.
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Ingredients
1 Cup Quality Mark liver
i
1 Tbsp olive oil
1 carrot
peeled and diced
1 courgette
i
diced
250g pumpkin
peeled and diced
2 silverbeet
finely chopped
1.5 cups water
Method
To Make Dish
Preparation for Age Groups
1
To prepare liver, slice thinly (1cm thick) and using a paring knife peel away the fine covering of skin and discard any tough tubular bits.
2
Gently pan fry the liver for several minutes each side until just cooked through and set aside.
3
Cook all the vegetables in a pot until soft. Toward the end of cooking drop in chopped liver.
4
Purée, mash or chop vegetables as appropriate for your baby.
Nutrition Information per Serving (98.4g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
232 kJ (55 kcal)
Protein
4.2g
Total Fat
2.9g
Saturated Fat
0.7g
Carbs
2.7g
Sugars
1.9g
Sodium
21mg
Iron*
1.7mg
* Percentage of recommended daily intake (Aust/NZ)
