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Sole and carrot (baby)

Blender Sole and carrot

Preparation : 5 min Resting : -
Cooking : 15 min Equipment : Mill attachment
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Serves From 10 months onwards :
30 g boneless sole fillet
1 tsp lemon juice
400 ml vegetable stock*
150 g carrots
1 small knob butter
1 pinch of salt *(using half stock cube)
1Peel and slice the carrot. Cook the carrots in the vegetable stock.
2Add the sole and continue cooking for a further 3 minutes.
3Place all the ingredients in the mill bowl with 2 tbsp of the cooking liquid. Close carefully.
4Turn the selector to 1 and liquidise for 30 seconds or until the purée reaches a very smooth consistency.


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