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Potato and vegetable purée
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- 400 g vegetables (e.g. carrots, celeriac, yams, green peas, cauliflower, broccoli), cut in pieces (see tip)
- 600 g floury potatoes, peeled, cut in slices (0.5 cm)
- 1 - 1 ¼ tsp salt
- 250 g milk
- 30 g butter
- 1 pinch ground nutmeg (optional)
- per 1 portion
- 1099 kJ / 263 kcal
- 9 g
- 33 g
- 10 g
- 4.9 g
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