Baby Recipe Vegetable Meat Porridge

Wash the meat, divide it into large pieces and put them in a Kelomat with the tea and a quarter of a liter of water. Close and boil on level 2 until the pressure pin has risen to the top. Reduce the temperature and cook for about 45 minutes (normal cooking time is about 1 1/2 hours). In the meantime, cook the potatoes until tender, peel and press through the press. Rinse, peel and clean the carrots, cut into quarters lengthwise. Lift the meat out of the clear soup, cook half of the carrots in it for approx. 6 minutes at gentle stage 2, lift out and do the same with the second half of the carrots. Mix the meat with the soup in portions in a hand mixer, stir in the potato whites. Fill portions of 190 to 220 g into cooking freezer bags, seal, cool and freeze. Before eating, defrost one bag, stir in 1 tablespoon of butter or possibly germ oil, perhaps mix with finely chopped herbs Shelf life: 2 months.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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