Baby Bolognese with Cauliflower Puree

Baby Bolognese with Cauliflower Puree

Blood Sugar: 2Servings: 6Preparation Time: 50minMeal Category: Lunch
Micronutrients:Vitamin AFolateCalcium

Macronutrients per 100g

Energy
91kcal
Sugar
2g
Fat
7g
Fiber
1g
Sat fat
3g
Protein
3g
Carbs
4g
Sodium
86mg

Ingredients

2 tbsp Butter, 1 peeled and finely chopped Onion, 1 clove crushed Garlic, 2 peeled and grated Carrot, 1 stalk finely chopped Celery, 200g / 7.05oz Beef mince, 1 tsp Tomato paste, 5 skinned and chopped Tomato, 200ml / 6.76fl oz Chicken stock, 1 Bay leaf, 450g / 15.87oz broken into florets Cauliflower, 3 tbsp Butter

Preparation

1. Melt 2 tbsp Butter in a saucepan and gently fry 1 peeled and finely chopped Onion, 2 peeled and grated medium Carrots, 1 finely chopped stalk Celery, and 1 crushed clove Garlic until soft. 2. Increase the heat, add 200g / 7.05oz Beef mince, and fry until browned, stirring occasionally. 3. Reduce heat to medium, add 1 tsp Tomato paste, 5 skinned and chopped Tomatoes, 200ml / 6.76fl oz Chicken stock, and 1 Bay leaf. Simmer for 30 minutes. 4. Remove the Bay leaf and blend the sauce. 5. Bring a pot of water to boil, add 450g / 15.87oz Cauliflower florets, and cook for 8 minutes until soft. Drain. 6. Add 3 tbsp Butter and purée until smooth. 7. Serve the Bolognese over the Cauli Purée.

Micronutrients % of RDI

Iron
0% of RDI
Magnesium
10% of RDI
Vitamin C
18% of RDI
Omega 3
4% of RDI
Vitamin A
12% of RDI
Calcium
18% of RDI
Folate
21% of RDI

Good to know

This recipe freezes well and can be mixed with various vegetables. Make in bulk for a quick meal.

How to Prepare

1. Melt 2 tbsp Butter in a saucepan and gently fry 1 peeled and finely chopped Onion, 2 peeled and grated medium Carrots, 1 finely chopped stalk Celery, and 1 crushed clove Garlic until soft. 2. Increase the heat, add 200g / 7.05oz Beef mince, and fry until browned, stirring occasionally. 3. Reduce heat to medium, add 1 tsp Tomato paste, 5 skinned and chopped Tomatoes, 200ml / 6.76fl oz Chicken stock, and 1 Bay leaf. Simmer for 30 minutes. 4. Remove the Bay leaf and blend the sauce. 5. Bring a pot of water to boil, add 450g / 15.87oz Cauliflower florets, and cook for 8 minutes until soft. Drain. 6. Add 3 tbsp Butter and purée until smooth. 7. Serve the Bolognese over the Cauli Purée.

Good to Know

This recipe freezes well and can be mixed with various vegetables. Make in bulk for a quick meal.

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