Vegetarian Millet Porridge with Egg
Even without meat, your child gets enough protein for its growth here, because eggs and potatoes have the highest biological value. This means: Their amino acids cover our needs better than the famous "little steak".
If your baby has a rather soft stool, you can replace the parsnips with carrots. Good alternatives are also pumpkin or (from 8 months) green peas from the freezer.
(Percentage of daily recommendation)
| Calorie | 229 cal. | (11 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 18.4 μg | (31 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 420 mg | (11 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 4 small potatoes (each about 50 grams)
- 3 Parsnips (each about 100 grams)
- 1 small sweet Apple (about 100 grams)
- 1 cup Apple juice
- 4 Tbsps Millet flake (about 40 grams)
- 1 egg
- 4 Tbsps Canola oil
Preparation steps
Peel potatoes and parsnips and cut into small dice.
Rinse the apple, peel, quarter, core and cut into small dice.
Put potatoes, parsnips and apple in a pot. Add 250 ml (approximately 1 cup) water and bring to a boil. Cover and cook over medium heat until vegetables are tender, about 20 minutes.
Stir in apple juice and millet flakes and let cook until flakes are tender, about 3 minutes more.
Whisk egg in a small bowl with a fork, then add to porridge and bring to a boil while stirring so that the egg coagulates.
Remove from heat and puree with an immersion blender.
Stir in the oil and let cool slightly. Feed 1 serving immediately; let the rest cool completely and freeze in single-serve portions.