Fortified Vegetable Puree for Optimal Elderly Health
Ingredients (4 servings)
Preparation time: 10 min
Cooking time: 25 min
200g veal cutlet
1 L chicken stock
1 ounce butter (30g) or 4 tablespoons whipping cream
200 mL milk + 2 tablespoons milk powder
1- Cut into pieces veal, potatoes and carrots and boil for 20-25 minutes in the chicken stock.
2- Drain the veal and vegetables and whiz with a blender.
3- Add the hot milk enriched with milk powder, cream or butter into the puree and mix again.
4- For gourmets, mashed potatoes can be baked with some added grated cheese.
The recipe contains about 6 g protein per serving.
Photo Courtesy: Pixabay.com
Fortified vegetable puree (carrot and potato)