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Carrot puree with egg

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Ingredients for 6 servings:

  • 250 g potatoes
  • 500 g carrot(s)
  • ½ liter of juice (pure carrot juice)
  • 50 g millet flakes
  • 2 eggs
  • ⅛ liter orange juice
  • 7 tbsp rapeseed oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Baby food from 6 months

Wash and peel the potatoes and carrots, cut them into cubes, and cook them in the carrot juice for about 20 minutes. Stir in the millet flakes and simmer for 3 minutes. Whisk the eggs, add them, and bring back to a boil while stirring. Then add the orange juice and rapeseed oil and puree everything with a hand blender. Freeze in portions. Ice cube trays work well for this.

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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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