Beet and Carrot Purees for Infants
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Calories:
122
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 122 cal. | (6 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 26.1 μg | (44 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 675 mg | (17 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 small carrots
- 300 grams cooked Beets (sold in the produce section)
- 30 grams butter
- 300 milliliters Vegetable broth
- flat-leaf parsley (for garnishing)
Preparation steps
1.
Peel the carrots, dice and cook in a steamer for about 15 minutes.
2.
In the meantime, cut the beetroot into cubes and place in a pot. Add half of the butter and 200 ml (approximately 2/3) of the vegetable broth. Heat for about 3-4 minutes, and then puree in a blender or with an immersion blender.
3.
Puree the carrots, the remaining butter and the rest of the vegetable broth. If desired, garnish with parsley. Serve both purees in deep plates.
