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Iron-Rich Casserole
This iron-packed casserole is a gentle way to introduce kidney to the family. Kidneys are very high in iron but can be an overwhelming flavour when eaten alone. But combined with steak and vegetables it makes for a delicious, iron-rich casserole great for bubs and the rest of the family.
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Ingredients
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Method |
Serving size: | Adult serve (533g) | Older baby/toddler serve (~180g)* |
Energy kJ (kcal) | 1415(338) | 478(114) |
Protein (g) | 31 | 10.5 |
Fat (g) | 11.1 | 3.8 |
Saturated (g)
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3.1 | 1 |
Carbohydrate (g) | 25.4 | 8.6 |
Sugars (g)
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13.8 | 4.7 |
Sodium (mg) | 447 | 35 |
Iron (mg) | 5.9 | 2 |
Zinc (mg) | 4.8 | 1.6 |
Vitamin B12 (ug) | 7.3 | 2.5 |
Selenium (ug) | 41.7 | 14 |
Heat oil in a fry-pan or stove top casserole dish and cook the onion and celery on a moderate heat for a few minutes. Add the carrot, potato and kumara, and continue cooking for several minutes. Reduce the heat to medium.
Add the beef and kidneys and stir well. Add the thyme and beef stock (or water), and cover the casserole before placing in the oven at 170°C for 1½ - 2 hours or until the meat is tender. If cooking for a young baby, remove some meat, vegetables (not onion) and liquid at this stage to chop or puree.
Add the Worcestershire sauce, salt & pepper to taste, combined flour and water, stir well and cook for another 5 minutes until thickened.
Garnish with more parsley and serve in bowls with some crusty bread to mop up the sauce and some steamed green vegetables.
6-7 months
Once all these foods have been introduced to baby, purée to a smooth consistency, introducing more lumps over time.8-9 months onwards
Serve as cooked, with extra vegetables, mashed, chopped or once cooled slightly as finger foods.