Carrot Puree and Chicken
Blood Sugar: 3Servings: 6Preparation Time: 20minMeal Category: Lunch
Micronutrients:Vitamin ACalciumFolate
Macronutrients per 100g
Energy
89kcal
Sugar
4g
Fat
4g
Fiber
2g
Sat fat
1g
Protein
7g
Carbs
7g
Sodium
138mg
Ingredients
- 285g / 10.05oz peeled and quartered Carrots
- 100g / 3.53oz deboned and finely chopped Chicken thighs
Preparation
- Steam 285g / 10.05oz peeled and quartered Carrots for 15 minutes with the lid on, until soft.
- Add 100g / 3.53oz deboned and finely chopped Chicken thighs, cook for 5 more minutes until no longer pink. Reserve the liquid.
- Blend the cooked Carrots and Chicken in a food processor or using a hand-blender until smooth. Use a little of the reserved cooking liquid or baby milk to thin it out to the correct consistency.
- Allow to cool.
Micronutrients % of RDI
Iron
0% of RDI
Magnesium
14% of RDI
Vitamin C
4% of RDI
Omega 3
1% of RDI
Vitamin A
62% of RDI
Calcium
29% of RDI
Folate
16% of RDI
Good to know
You can also mix in some parsnips which combine well with carrots, or add fresh ginger to introduce new flavours. Keep a portion to use now and freeze the rest for later.
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