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🍽️ Creative Puree of Potatoes and Beetroot

187 kcal · 30 min · 4 servings

Ingredients

• 250 g large potatoes (2 large potatoes)
• 300 g beetroot (2 roots; field-grown)
• 125 g small oranges (1 small orange)
• 80 g sunflower seeds (4 tbsp)

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Peel the potatoes completely.
3. 3. Cut the potatoes into cubes of about 1 cm.
4. 4. Rinse the beetroot under running water.
5. 5. Peel the skin off the beetroot.
6. 6. Cut the beetroot into small cubes as well.
7. 7. Wear thin gloves when handling the beetroot to avoid staining your hands.
8. 8. Place the potato cubes and the beetroot cubes into a pot.
9. 9. Pour 100 ml of water into the pot.
10. 10. Bring the water with the vegetables to a boil.
11. 11. Reduce the heat and place a lid on the pot.
12. 12. Cook the vegetables for about 10 minutes until they are soft.
13. 13. Cut the orange in half.
14. 14. Squeeze the juice out of the orange halves.
15. 15. Put the sunflower seeds into a blender or grinder.
16. 16. Grind the sunflower seeds into a fine powder.
17. 17. Pour the orange juice over the cooked vegetables.
18. 18. Sprinkle the ground sunflower seed flour over the vegetables.
19. 19. Puree the entire mixture until creamy using a hand blender.
20. 20. If the puree is too thick, stir in a little water.
21. 21. Let the puree boil briefly one more time.
22. 22. Remove the pot from the heat and let the puree cool down briefly.
23. 23. Divide the puree into four equal portions.
24. 24. Feed one portion fresh to your baby.
25. 25. Freeze the remaining portions for later consumption.

Nutrition per serving

• kcal: 187
• Protein: 8 g · Fett/Fat: 5 g · Carbs: 26 g