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The premier source of information for the management of patients with Dysphagia

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
  • 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
  • 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
  • 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.
    Vegetables


     


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