Baby Recipe: Vegetable Cream Stew

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I didn’t realize this before since I never ate that many stews, but I was surprised to find out that the concept of a “cream stew” is pretty Japanese. I also added pieces of shredded chicken breast, and I think J liked it. You can also add ingredients such as pumpkin. I used the vegetables I froze when I made the vegetable soup recipe I posted before, which made this recipe very quick and easy to make.

This recipe is intended for babies who can eat stage 2 solids for those following the Japanese baby food stages (stage 3 for US baby food stages).

Original Cookpad recipe

Ingredients:
10 g of a potato (about 3/4 of a tablespoon)
10 g of a carrot(about 3/4 of a tablespoon)
10 g of an onion(about 3/4 of a tablespoon)
10 g of broccoli(about 3/4 of a tablespoon)
3 tablespoons of milk
1/2 teaspoon of potato starch (or cornstarch)
A tiny bit of salt

Directions:
1. Dice the vegetables into age-appropriate pieces and then boil them until they become soft.
2. Add the vegetables from step 1, milk, potato starch, and salt into a microwavable bowl. Microwave for 40 seconds and then take it out and mix it. Microwave it again for 40 seconds.

When using a cube of frozen vegetables like I did, first microwave the cube for 1 minute and then follow the recipe from step 2.

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