The recipe for the whole family

Peckish ? A lack of inspiration to prepare a recipe that suits the whole family?

We awaken your taste buds and give you a boost with this superb recipe from the creations Jeannou eats like us.

A short presentation is a must :

Jeannou mange comme nous is a French brand which offers to support parents wishing to start independent eating, without any hassle, by offering recipes adapted to the whole family: variations which will delight everyone

As each family and each child is unique, the site offers a complete offer tailored to their needs: menus, support and personalized dialogue.

The missions focus on 4 essential points:

• Lighten the mental burden on parents
• Promote the child's autonomy
• Making eating intuitive within the home
• Break down the complexity of the pivotal stages

For more details, do not hesitate to consult their website HERE !

I can already hear the gurgling of your stomach from here, so let's talk a little, let's talk about food, here is the superb recipe they have concocted for you:

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A PINK QUINOA RISOTTO

Ingredients :

• 1 large cooked beet
• 2 shallots
• 60g of ricotta
• 300g quinoa
• 50cl of salt-free chicken or vegetable stock
• zest of a lemon

Method :

Heat the chicken stock in a saucepan. Cut and blend the beet into a smooth puree. If it is not cooked enough, cut it into brunoise (very small cubes) and add it to the pan at the same time as the quinoa.

Melt the chopped shallots in a frying pan with a drizzle of olive oil. In the frying pan, pour the quinoa to brown it slightly then add the broth little by little. When cooked (about 15 minutes) add the ricotta, beetroot cream and lemon zest.

Kids version:

From 4 months: offer beetroot puree alone or with quinoa if the blender is powerful enough.

From 6 months: offer the risotto as is, in a pre-filled spoon or in croquettes. To do this, add 1 tbsp of flour (ideally from vegetables or legumes) to 3 tbsp of risotto, shape into balls and brown them for a few minutes in a hot oiled pan.

Between 9 and 12 months: offer the risotto as is.

Allergens:

MILK: present in the ricotta, remove from the recipe or replace with cashew cream.

In the kitchen with your kid:

From 12 months your child can cut the cooked beetroot with a knife appropriate for their age, hold the hand blender with you, pour the quinoa into the frying pan and mix with you!

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With this recipe, you shouldn't need to say "finish your plate!" 😋