Carrot Puree and Chicken

Carrot Puree and Chicken

Glicemia: 3Porzioni: 6Tempo di preparazione: 20minPasto: Pranzo
Micronutrienti:Vitamina ACalcioFolati

Macronutrienti per 100 g

Energia
89kcal
Zuccheri
4g
Grassi
4g
Fibre
2g
Grassi saturi
1g
Proteine
7g
Carboidrati
7g
Sodio
138mg

Ingredienti

  • 285g / 10.05oz peeled and quartered Carrots
  • 100g / 3.53oz deboned and finely chopped Chicken thighs

Preparazione

  1. Steam 285g / 10.05oz peeled and quartered Carrots for 15 minutes with the lid on, until soft.
  2. Add 100g / 3.53oz deboned and finely chopped Chicken thighs, cook for 5 more minutes until no longer pink. Reserve the liquid.
  3. 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.
  4. Allow to cool.

Micronutrienti in % del fabbisogno giornaliero

Ferro
0% del fabbisogno giornaliero
Magnesio
14% del fabbisogno giornaliero
Vitamina C
4% del fabbisogno giornaliero
Omega 3
1% del fabbisogno giornaliero
Vitamina A
62% del fabbisogno giornaliero
Calcio
29% del fabbisogno giornaliero
Folati
16% del fabbisogno giornaliero

Buono a sapersi

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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