Vegetable Puree
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
64
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 64 cal. | (3 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 114 μg | (190 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 0.9 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 401 mg | (10 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 großer Pot, 1 Slotted spoon, 1 große Bowl, 1 Paper towel, 1 Peeler, 1 Mandoline, 1 große rechteckige Casserole dish (ca. 25x35 cm), 1 Bowl, 1 Measuring cups, 1 Whisk
Preparation steps
1.
Put the potato into a small pan and add 300ml/1 1/4 cups boiling water. Cook, covered for 7 minutes until the potato is becoming tender.
2.
Next add the broccoli and cook for 5 minutes until the broccoli is tender.
3.
Drain off 150ml/2/3 cup of the cooking liquid and reserve.
4.
Use a stick blender to whiz the broccoli and potatoes together until smooth, in the pan. Add a little of the reserved cooking liquid to make a really smooth texture, if needed.
