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Pink puree
1 serving
Cut the carrots into freeform pieces, fold into a sauté pan, add a little water or broth, margarine and let in until tender. Wipe the stuffed carrots with the boiled potatoes. In the future, act as when preparing mashed potatoes.
Cut the carrots into freeform pieces, fold into a sauté pan, add a little water or broth, margarine and let in until tender. Wipe the stuffed carrots with the boiled potatoes. In the future, act as when preparing mashed potatoes.
potatoes - 140 g, carrots - 80 g, milk - 38 g, margarine - 5 g, butter - 10 g
