Ingredients (4 servings)
Preparation time: 10 min
Cooking time: 25 min
- 300g potatoes
- 300g carrots
- 200g veal cutlet
- 1 L chicken stock
- 1 ounce butter (30g) or 4 tablespoons whipping crean
- 200 mL milk + 2 tablespoons milk powder
1- Cut into pieces veal, potatoes and carrots and boil for 20-25 minutes in the chicken stock.
2- Drain the veal and vegetables and whizz with a blender.
3- Add the hot milk enriched with milk powder, cream or butter into the puree and mix again.
4- For gourmets, mashed potatoes can be baked gratinated adding grated cheese.
The recipe contains about 6 g protein per serving.
Adapted from Nathalie Veggi, diététicienne, Conseils pour les patients dénutris.