John Myers
Ingredients for 4 servings:
- 500 g potatoes
- 250 g avocado(s), ripe
- 350 ml tomato juice
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
a lunch porridge from the 5th month
Wash, peel, and dice the potatoes. Cover and cook in 100 ml of water for about 12 to 15 minutes. Peel the avocado, remove the pit, and cut into small pieces. Add these to the potatoes along with the tomato juice and puree until smooth. Then divide into 4 portions of 180-200 g each and freeze. Due to the fat content of the avocado, no additional fat is necessary for this puree.
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