Carrot Puree and Chicken
Blood Sugar: 3Servings: 6Preparation Time: 20minMeal Category: Lunch
Micronutrients:Vitamin ACalciumFolate
Macronutrients per 100g
Energy
89kcal
Sugar
4g
Fat
4g
Fiber
2g
Sat fat
1g
Protein
7g
Carbs
7g
Sodium
138mg
Ingredients
285g / 10.05oz peeled and quartered Carrots, 100g / 3.53oz deboned and finely chopped Chicken thighs
Preparation
1. Steam 285g / 10.05oz peeled and quartered Carrots for 15 minutes with the lid on, until soft. 2. Add 100g / 3.53oz deboned and finely chopped Chicken thighs, cook for 5 more minutes until no longer pink. Reserve the liquid. 3. Blend the cooked Carrots and Chicken in a food processor or using a hand-blender until smooth. Use a little of the reserved cooking liquid or baby milk to thin it out to the correct consistency. 4. Allow to cool.
Micronutrients % of RDI
Iron
0% of RDI
Magnesium
14% of RDI
Vitamin C
4% of RDI
Omega 3
1% of RDI
Vitamin A
62% of RDI
Calcium
29% of RDI
Folate
16% of RDI
Good to know
You can also mix in some parsnips which combine well with carrots, or add fresh ginger to introduce new flavours. Keep a portion to use now and freeze the rest for later.
How to Prepare
1. Steam 285g / 10.05oz peeled and quartered Carrots for 15 minutes with the lid on, until soft. 2. Add 100g / 3.53oz deboned and finely chopped Chicken thighs, cook for 5 more minutes until no longer pink. Reserve the liquid. 3. Blend the cooked Carrots and Chicken in a food processor or using a hand-blender until smooth. Use a little of the reserved cooking liquid or baby milk to thin it out to the correct consistency. 4. Allow to cool.
Good to Know
You can also mix in some parsnips which combine well with carrots, or add fresh ginger to introduce new flavours. Keep a portion to use now and freeze the rest for later.
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