This iron-rich baby food is made by gently cooking lamb liver with onion until tender, then blending it with boiled potato. Careful timing helps keep the liver from becoming tough.
Warm the olive oil over low heat. Add the finely chopped onion and sauté for 5 minutes, until softened.
Add the lamb liver, cut into small pieces, and turn it over medium heat until the outside turns gray, cooking it for no more than 5 minutes.
Add the water and simmer over low heat for another 10 minutes. Blend with the boiled potato until smooth.
Do not cook the liver for more than 5 minutes at this step; longer cooking can make it rubbery. Let the puree cool before feeding it to a baby, and check the temperature on your wrist. Allergen: this recipe does not contain any of the major allergen groups.
Kuzu ciğeri bulamadığım için editör notundaki gibi dana ciğeriyle yaptım ve 2 dakika uzattım, tadı gerçekten daha hafifti ama dokusu biraz daha lifli kaldı, bebeğim yine de yedi.
Ciğeri tarifte yazan 5 dakika yerine 9 dakika pişirdim çünkü içinin çiğ kalmasından çekindim, sonuç lastik gibi sertleşti ve bebeğim püreyi reddetti. Süreye tam uymak gerçekten şart görünüyor.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
