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Noodle-ground beef-vegetable porridge

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Ingredients for 6 servings:

  • 125 g pasta
  • 300 g zucchini
  • 300 g tomatoes
  • 100 g minced beef
  • 150 ml carrot juice, nB
  • 6 tbsp rapeseed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Baby food from approx. 6 months

Cook the pasta according to the package instructions (without salt). Wash, peel, and dice the zucchini. Place the ground beef and diced zucchini in a pot and just cover with water. Bring to a boil and simmer over low heat for about 15 minutes. Meanwhile, score the tomatoes crosswise and pour hot water over them. Peel off the skin, remove the stems and seeds, and chop the tomato flesh. Add the oil, pasta, and diced tomatoes to the zucchini and minced meat mixture and puree everything with a hand blender until smooth, adding carrot juice if the puree is too thick. Store in a container. Makes about 6 servings of 190g each.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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