• 6-9 months
  • Meal

Veal with spring vegetables

  • Preparation: 15 min
    Baking: 20 min
  • Number of portions: 1
Ingredients
  • 100g fresh garden or frozen peas
  • ½ carrot
  • 2 measuring scoops of follow-on formula
  • 20g roast veal
  • 1 bay leaf
  • 1 knob of butter
Preparation

In a saucepan of boiling water, cook the peas and carrots cut into rounds with the bay leaf for about 20 minutes. Remove the bay leaf, strain and blend.

Add the veal, 60mL of cooking water, 2 measuring scoops of follow-on formula and a knob of butter.

Serve.