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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: 1.97
Calories: 84
Fat: 7.18
Protein: 1.54
Ratio: 2.05:1


Tags:

Weaning2:1 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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