Fortified vegetable puree (carrot and potatoe)

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.