Vegetables
Ingredients (for 1 serving)
Carrots, Turnips, Parsnips
60g cooked, soft vegetables
3g butter
1 tsp milk powder
60ml warm water or the juice the vegetables were cooked in
1-2 scoops of Nutilis Powder
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Broccoli, Cauliflower, Spinach and Cabbage
60g boiled or steamed vegetables
3g butter
1-2 scoops of Nutilis Powder
50ml vegetable stock or water
1 tsp milk powder
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Method
1. Place vegetables, butter and milk powder in a blender and blend until smooth.
2. Add recommended scoops of Nutilis Powder into mixture and blend for 10 seconds.
3. Let stand for 90 seconds and use an ice-cream scoop to serve or use vegetable moulds.
Peas and Green Beans
60g cooked vegetables
3g butter
1 tsp milk powder
60ml warm water or the juice the vegetable were cooked in
2 scoops of Nutilis Powder
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Method
1. Place vegetables, butter and milk powder in a blender and blend until smooth.
2. Place through a sieve to remove all lumps, skins, etc.
3. Add 2 scoops of Nutilis Powder into the mixture and blend for 10 seconds.
4. Leave to stand for 90 seconds and use an ice-cream scoop to serve or use a suitable vegetable mould.
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