Baby Recipe Two Spring Vegetable Porridge W. Potatoes


Rating: 3.83 / 5.00 (6 Votes)


Total time: 45 min

For 6 baby portions:



Carrot Fennel Porridge:







Kohlrabi spinach porridge:







Instructions:

You can freeze these porridges in portions. Before serving, simply defrost and bring to a boil!

For the carrot-fennel porridge, rinse, clean, peel and coarsely chop carrots and potatoes. Rinse the fennel, setting the tender greens aside. Cut tubers in half, remove hard core in wedge shape, cut tubers into strips. Melt half of the fat, sauté vegetables and potatoes in it. Pour an eighth of a liter of water, cook vegetables for 20 minutes. Finely blend vegetables with whipping cream in a hand mixer, adding remaining fat, fennel greens and maybe a little water.

For the kohlrabi and spinach mash, rinse the vegetables, remove the skin from the kohlrabi and potatoes and chop. Rinse and clean the spinach. Melt half of the fat, sauté the kohlrabi and potatoes in it, add one eighth of a liter of water and cook for about 15 minutes. Then add spinach and cook for another 5 to 10 minutes. Finely mash the spinach, add the remaining fat and the yolks and let it boil once.

Tip: Did you know that one bowl of spinach covers almost all your manganese and fiber needs?

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