Potato and vegetable purée
TM31 TM5 TM6

Potato and vegetable purée

Ingredients

  • 400 g vegetables (e.g. carrots, celeriac, peas, cauliflower, broccoli), cut in pieces (see tip)
  • 600 g floury potatoes, peeled, cut in slices (0.5 cm)
  • 1 - 1 ¼ tsp salt, to taste
  • 250 g milk
  • 30 g butter
  • 1 pinch ground nutmeg (optional)

Nutrition
per 1 portion
Calories
1099 kJ / 263 kcal
Protein
9 g
Carbohydrates
33 g
Fat
10 g

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