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CARROT, PARSNIP & CHICKPEA PUREE
The recipe is suitable for ages 12 months and above.
500 g (1lb) carrots, peeled and roughly chopped
250 g (8 oz) parsnips, peeled and roughly chopped
2 cups (500 ml/16 fl oz) water
400 g (13 oz) can chickpeas, rinsed and drained
1. Put the carrots, parsnips and water into a large pan and bring to the boil. Reduce the heat, cover and simmer for 20 minutes.
2. Add the chickpeas, cover and cook for 10 minutes or until the vegetables are very soft. Remove from the heat and set aside to cool slightly.
3. Puree the vegetables, chickpeas and cooking liquid in batches in a food processor or blender until smooth. Makes 4 cups (1litre/32 fl oz).
Per cup (250ml/8 fl oz) |fat 1.5 g|saturated fat 0.2 g|protein 5.9 g|carbohydrate 21.1 g|fibre 8 g|cholesterol 0 mg|energy 570 kJ (136 Cal).
*Refrigerate or freeze the puree in serving-sized portions in heatproof airtight containers. Thaw completely, then reheat by standing the container in a bowl of boiling water.
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