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EatSmarter exclusive recipe

Carrot Porridge with Salmon Fillet

Lunch Porridge for Babies from 9 Months

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Carrot Porridge with Salmon Fillet
203
calories
Calories

Carrot Porridge with Salmon Fillet - Enveloped in creamy carrot-mashed potatoes: Fish for the little ones!

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Print
easy
Difficulty
20 min.
Preparation
ready in 25 min.
Ready in
Nutritions
1 serving contains
Fat12 g
Saturated Fat Acids1.5 g
Protein9 g
Roughage4.5 g
Sugar added0 g
Calorie203
Carbohydrates/g12
Bread exchange unit1
Cholesterol/mg14
Uric acid/mg97
Vitamin A/mg1.4
Vitamin D/μg6.5
Vitamin E/mg3.8
Vitamin B₁/mg0.2
Vitamin B₂/mg0.1
Niacin/mg5.6
Vitamin B₆/mg0.5
Folate/μg33
Pantothenic acid/mg0.8
Biotin/μg7.7
Vitamin B₁₂/μg1.2
Vitamin C/mg21
Potassium/mg500
Calcium/mg63
Magnesium/mg36
Iron/mg2.6
Iodine/μg31
Zinc/mg1
Recipe development: EAT SMARTER
Ingredients
Preparation

Ingredients

for 1 serving
1
small Potato (about 50 grams)
1
Carrot (about 100 grams)
1 ounce
Salmon (fresh or frozen)
½
1 tablespoon
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Product recommendation

Preparation

Kitchen utensils

1 Peeler, 1 Small knife, 1 Cutting board, 1 Measuring cups, 1 Small pot (with lid), 1 Paper towel, 1 Citrus juicer, 1 Immersion blender, 1 Tablespoon

Preparation steps

Step 1/6
Carrot Porridge with Salmon Fillet preparation step 1

Rinse potato and carrot, peel and cut into small pieces.

Step 2/6
Carrot Porridge with Salmon Fillet preparation step 2

Bring potato and 100 ml (approximately 1/4 cup) water to a boil in a small pot, cover and cook over low heat until tender, about 10 minutes.

Step 3/6
Carrot Porridge with Salmon Fillet preparation step 3

Meanwhile, check fish carefully for bones and remove any if necessary. Rinse the salmon, pat dry and cut into dice.

Step 4/6
Carrot Porridge with Salmon Fillet preparation step 4

Add diced salmon to vegetables and cook for about 5 more minutes.

Step 5/6
Carrot Porridge with Salmon Fillet preparation step 5

Squeeze juice from orange half.

Step 6/6
Carrot Porridge with Salmon Fillet preparation step 6

Puree the vegetables and salmon with an immersion blender. Stir 3 tablespoons orange juice and the oil into the mixture. Add more juice to achieve desired consistency. Check temperature and feed.

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