Carrot Porridge with Salmon Fillet
Lunch Porridge for Babies from 9 Months
|Saturated Fat Acids||1.5 g|
|Sugar added||0 g|
|Bread exchange unit||1|
Rinse potato and carrot, peel and cut into small pieces.
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.
Meanwhile, check fish carefully for bones and remove any if necessary. Rinse the salmon, pat dry and cut into dice.
Add diced salmon to vegetables and cook for about 5 more minutes.
Squeeze juice from orange half.
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.