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🍽️ Creamy Parsnip and Potato Porridge with Egg

229 kcal · 30 min · 4 servings

Ingredients

• 200 g small potatoes (4 small potatoes)
• 300 g parsnips (3 parsnips)
• 100 g small mild apples (1 small mild apple)
• 250 ml apple juice
• 40 g millet flakes (4 tbsp)
• 1 egg
• 4 tbsp rapeseed oil

Instructions

1. 1. Wash the potatoes and the parsnips thoroughly.
2. 2. Peel the potatoes and the parsnips.
3. 3. Cut the peeled potatoes and parsnips into small cubes.
4. 4. Wash the apple.
5. 5. Peel the apple.
6. 6. Cut the apple into four quarters.
7. 7. Remove the core from the apple.
8. 8. Cut the cored apple into small cubes.
9. 9. Place the potato cubes, apple cubes, and parsnip cubes into a pot.
10. 10. Pour 250 milliliters of water into the pot.
11. 11. Bring the water to a boil.
12. 12. Reduce the heat to a medium setting.
13. 13. Cover the pot with a lid.
14. 14. Cook the ingredients for about 20 minutes until they are tender but still firm to the bite.
15. 15. Stir the apple juice into the mixture.
16. 16. Stir the millet flakes into the mixture.
17. 17. Let everything cook for another 3 minutes.
18. 18. Whisk the egg in a small bowl with a fork.
19. 19. Pour the whisked egg into the pot with the porridge.
20. 20. Stir constantly while the porridge comes back to a boil.
21. 21. Let the egg set until it has coagulated.
22. 22. Remove the pot from the heat source.
23. 23. Puree the entire mixture until smooth using a hand blender.
24. 24. Stir the oil into the pureed mass.
25. 25. Check the temperature of the portion before feeding.
26. 26. Feed one portion immediately.
27. 27. Freeze the remaining porridge in portions.

Nutrition per serving

• kcal: 229
• Protein: 4 g · Fett/Fat: 12 g · Carbs: 23 g