Sole and carrot (baby)
Products used :
PREPARATION : 5 min
COOKING : 15 min
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RESTING : 0 min
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)
- 1- Peel and slice the carrot. Cook the carrots in the vegetable stock.
- 2- Add the sole and continue cooking for a further 3 minutes.
- 3- Place all the ingredients in the mill bowl with 2 tbsp of the cooking liquid. Close carefully.
- 4- Turn the selector to 1 and liquidise for 30 seconds or until the purée reaches a very smooth consistency.