Pureed Beef & Carrot

← Puree stage

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Pureed Beef & Carrot

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 5 small portions
Course: Puree Stage
Cuisine: Bariatric Friendly
Calories: 101
Ingredients Method

Ingredients
  

  • 200g (7oz) lean beef mince (5% fat)
  • 150g (5.5oz) carrots, peeled and sliced
  • 250ml (1 cup) low-sodium beef stock
  • 1 tsp olive oil

Method
 

  1. Brown the beef mince in olive oil over medium heat until fully cooked, breaking it up as it cooks. Drain any excess fat.
  2. Add the carrots and stock, bring to a simmer, and cook for 20 minutes until the carrots are completely soft.
  3. Allow to cool slightly, then transfer to a blender.
  4. Blend on high for 3 minutes, scraping down the sides regularly, until completely smooth.
  5. Pass through a sieve if any fibrous texture remains.
  6. Serve warm.

Nutrition information

Per 100g Per serving (122g)
Energy 348kJ / 83kcal 424kJ / 101kcal
Fat 4.9g 6g
of which saturates 1.6g 1.9g
Carbohydrate 2.7g 3.2g
of which sugars 1.2g 1.5g
Fibre 0.7g 0.8g
Protein 7.1g 8.7g
Salt 0.1g 0.2g
Barry
Beef can be one of the trickier meats to blend truly smooth, so give yourself the full three minutes in the blender and don't rush it.