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Celeriac and Carrot (puree) - FW

Author: BRHC (HCP)

 

INGREDIENTS:**
 g Carrots, old, boiled in unsalted water
 g Celeriac, boiled in unsalted water
 ml Aldi double cream (HCP added*)
 g Butter, unsalted
 g Ground almonds, Tesco (HCP added*)

Directions:


1. Puree vegetables with a handblender

2. Mash with remaining ingredients
3. Add hot water if needed to get to the correct consistency

Nutrition Information (for entire recipe):

Carbohydrate: 1.51
Calories: 132
Fat: 12.73
Protein: 1.93
Ratio: 3.7:1


Tags:

WeaningPuree  


*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional

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