Beetroot, Apple and Parsnip Puree and Chicken
Blood Sugar: 5Servings: 6Preparation Time: 30minMeal Category: Lunch
Micronutrients:FolateCalciumMagnesium
Macronutrients per 100g
Energy
67kcal
Sugar
6g
Fat
2g
Fiber
2g
Sat fat
1g
Protein
3g
Carbs
10g
Sodium
75mg
Ingredients
250g / 8.82oz peeled and sliced Parsnips, 250ml / 8.45fl oz Water or homemade vegetable stock, 150g / 5.29oz grated Beetroot, 2 peeled, cored and quartered Apples, 100g / 3.53oz chopped Chicken thighs
Preparation
1. Place 250g / 8.82oz peeled and sliced Parsnips and 250ml / 8.45fl oz Water or homemade vegetable stock in a small saucepan and simmer for 20 minutes with the lid on, until soft. 2. Add 150g / 5.29oz grated Beetroot and 2 peeled, cored and quartered Apples and simmer for a further 10 minutes, until everything is soft. 3. If adding 100g / 3.53oz chopped Chicken thighs, add it into the pot for the last 10 minutes of cooking. 4. Purée using a blender or hand-blender. 5. Keep a portion to use now and freeze the rest in ice cubes for later use.
Micronutrients % of RDI
Iron
0% of RDI
Magnesium
14% of RDI
Vitamin C
5% of RDI
Omega 3
1% of RDI
Vitamin A
6% of RDI
Calcium
16% of RDI
Folate
30% of RDI
Good to know
Beetroot is high in calcium, potassium, iron, vitamins A, B6 and C, and fiber.
How to Prepare
1. Place 250g / 8.82oz peeled and sliced Parsnips and 250ml / 8.45fl oz Water or homemade vegetable stock in a small saucepan and simmer for 20 minutes with the lid on, until soft. 2. Add 150g / 5.29oz grated Beetroot and 2 peeled, cored and quartered Apples and simmer for a further 10 minutes, until everything is soft. 3. If adding 100g / 3.53oz chopped Chicken thighs, add it into the pot for the last 10 minutes of cooking. 4. Purée using a blender or hand-blender. 5. Keep a portion to use now and freeze the rest in ice cubes for later use.
Good to Know
Beetroot is high in calcium, potassium, iron, vitamins A, B6 and C, and fiber.
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