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Ingredients
Mashed Pumpkin with Lamb
- Ingredients
- 2 potatoes (each about 100 grams)
- ½ Hokkaido pumpkin (about 400 grams)
- 3 ozs lamb
- 4 Tbsps Pear juice
- 4 Tbsps Canola oil
Peel potatoes and cut into small pieces. Rinse pumpkin, remove seeds and cut flesh into small pieces.
Rinse lamb, pat dry and cut into strips.
Bring 250 ml (approximately 1 cup) water to a boil in a pot. Add potatoes, pumpkin and lamb, cover and cook over medium heat until vegetables are tender and meat is cooked through. Add more water for a thinner consistency.
Remove pan from heat, stir in the pear juice and puree with an immersion blender. Mix in the oil. Freeze leftovers in single servings as desired.
(Percentage of daily recommendation)
| Calorie | 168 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
Healthy, because
Hokkaido pumpkin is particularly rich in vitamin A, which ensures healthy eyes and strong immune system. Lots of iron and zinc from the lamb are important during your child's growth phase.
Even smarter
The tender skin of the Hokkaido pumpkin can be cooked along with the pumpkin; other varieties must be peeled! If you like, you can replace the particularly mild pear juice with apple or orange juice.