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Veal and Mixed Vegetable Purée
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- 300 g potatoes, peeled, cut in pieces
- 300 g carrots, washed, cut in pieces
- 180 g veal meat, boneless, ensuring all bones are removed before use
- 500 g water
- ¼ tsp unsalted butter
- 300 g green peas, fresh, washed
- 200 g apple juice
- 5 g olive oil
- per 1 portion
- 898 kJ / 215 kcal
- 11 g
- 19 g
- 10 g
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