Tricky Whiting
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Preparation time
10 min
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Cooking time
24 min
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Portion size
230 g
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Season
Autumn
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Ingredient list
½ tbsp of liquid cream
20 gr of whiting
95 gr of red kuri squash
60 gr of jerusalem artichokes
45 gr of jerusalem artichokes
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Age
4 to 6 months
Step by step recipe
- Wash and peel the Jerusalem artichokes. Cut them into 1cm cubes.
- Clean the squash well using warm water and scouring sponge. Cut the squash, keeping the skin, and remove all the seeds using a tablespoon.
- Cut the fish into pieces, carefully checking that there are no bones.
- Place the whiting in the steamer basket.
- Place the red kuri squash in the steamer basket.
- Place the Jerusalem artichokes in the steamer basket.
- Put water in tank 3 and start cooking.
- Set aside the cooking liquid in a small container.
- Pour the content of the basket into the blender bowl.
- Pour the liquid cream into the blender bowl.
- Add some of the cooking juice depending on the desired texture.
- Blend the bowl content.
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