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🍽️ Creamy Carrot and Potato Porridge with Salmon

273 kcal · 30 min · 4 servings

Ingredients

• 50 g small potatoes
• 100 g carrots (1 carrot)
• 40 g salmon fillet (fresh or frozen)
• 0.5 orange
• 1 tbsp rapeseed oil

Instructions

1. 1. Wash the potato and the carrot thoroughly.
2. 2. Peel the potato and the carrot.
3. 3. Cut the vegetables into small cubes.
4. 4. Place the vegetable cubes into a small pot.
5. 5. Pour 100 milliliters of water over them.
6. 6. Bring the mixture to a boil on the stove.
7. 7. Reduce the heat to the lowest setting.
8. 8. Place a lid on the pot.
9. 9. Let the vegetables cook for 10 minutes.
10. 10. Take the salmon fillet in hand.
11. 11. Carefully pull out any bones with your fingers.
12. 12. Rinse the fillet briefly under running water.
13. 13. Pat the fillet dry with kitchen paper.
14. 14. Cut the salmon into small cubes.
15. 15. Add the salmon cubes to the vegetables in the pot.
16. 16. Let everything cook for another 5 minutes.
17. 17. Halve the orange.
18. 18. Squeeze the juice from half the orange.
19. 19. Remove the pot from the heat.
20. 20. Puree the contents finely with a hand blender.
21. 21. Add three tablespoons of orange juice.
22. 22. Stir in the oil.
23. 23. Check the consistency of the porridge.
24. 24. Add more orange juice if the porridge is too thick.
25. 25. Test the temperature of the porridge.
26. 26. Feed the child carefully.

Nutrition per serving

• kcal: 273
• Protein: 11 g · Fett/Fat: 15 g · Carbs: 23 g