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3.5:1 carrot puree

Author: Meghna (HCP)

 

INGREDIENTS:**
 g Carrots, old, boiled in unsalted water
 ml Cream, double, Tesco (HCP added*)
 g Celeriac, boiled in unsalted water
 g Protifar
 g Oil, olive

Directions:

Boil celeriac and carrots, weigh out and mash to desired consistency
Mix protifar and olive oil together
Mix together the mashed veg, oil and protifar and cream
Serve

Nutrition Information (for entire recipe):

Carbohydrate: 1.35
Calories: 99
Fat: 9.31
Protein: 1.42
Ratio: 3.36:1


Tags:

Weaning  


*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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