Hash with small vegetables

Hash with small vegetables

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Peas, carrots, chicken ... new flavors to discover as early as 9 months.


  • 30 g cooked chicken
  • 1 handful of fresh peas
  • 1 new carrot
  • 1 quart of lemon
  • 1 knob of butter
  • 1 pinch of salt


Shell the peas. Wash the carrot and slice it finely. Cook both vegetables for 10 minutes steaming. Mix them in mashed potatoes, separately, in the blender or vegetable mill, adding to each a bit of butter knife and a pinch of salt. Place the finely chopped chicken on the plate. Using two tablespoons, roll pea and carrot quenelles and arrange them alternately around the chicken. Serve hot.