Pumpkin, Carrot and Leeks Puree and Chicken
Glicemia: 2Porzioni: 6Tempo di preparazione: 20minPasto: Pranzo
Micronutrienti:Vitamina ACalcioFolati
Macronutrienti per 100 g
Energia
48kcal
Zuccheri
2g
Grassi
2g
Fibre
1g
Grassi saturi
1g
Proteine
4g
Carboidrati
4g
Sodio
159mg
Ingredienti
- 150g / 5.29oz peeled and sliced Carrot
- 150g / 5.29oz peeled and cubed Pumpkin
- 100g / 3.53oz washed and sliced (white part only) Leek
- 250ml / 8.45fl oz Vegetable stock
- 100g / 3.53oz chopped Chicken thighs
Preparazione
- Place 150g / 5.29oz peeled and sliced Carrot, 150g / 5.29oz peeled and cubed Pumpkin, and 100g / 3.53oz washed and sliced Leek (white part only) in a small saucepan. Add 250ml / 8.45fl oz Vegetable stock.
- Simmer for 20 minutes with the lid on, until the vegetables are soft.
- If you're adding 100g / 3.53oz chopped Chicken thighs, add it to the pot for the last 10 minutes of cooking.
- Purée using a blender or hand-blender.
- Keep a portion to use now and freeze the rest in ice cubes for later use.
Micronutrienti in % del fabbisogno giornaliero
Ferro
0% del fabbisogno giornaliero
Magnesio
9% del fabbisogno giornaliero
Vitamina C
3% del fabbisogno giornaliero
Omega 3
1% del fabbisogno giornaliero
Vitamina A
24% del fabbisogno giornaliero
Calcio
17% del fabbisogno giornaliero
Folati
10% del fabbisogno giornaliero
Buono a sapersi
This recipe is perfect with the addition of chopped chicken thighs. You can freeze the purée in ice cubes for later use.
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