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Celeriac and Carrot Puree

Author: Nutricia

 

INGREDIENTS:**
 g Carrots, young, boiled in unsalted water
 g Celeriac, boiled in unsalted water
 g Butter, salted
 g Cream, fresh, double, including Jersey cream
 g Protifar

Directions:

  1. Puree vegetables with a hard blender.
  2. Mash the remaining ingredients.

Nutrition Information (for entire recipe):

Carbohydrate: 1.11
Calories: 106
Fat: 10.08
Protein: 2.24
Ratio: 3.01:1


Tags:

Weaning3:1 ratio  


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

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