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Deborah

Deborah Dana

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Recipe of Elote and potato puree
Recipe

Elote and potato puree

25 mins
Low
86
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This rich mash is made with potatoes, corn and carrots. It is very nutritious and an excellent way for babies or children to eat vegetables.
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Ingredients

2 portions
  • 1 carrot, peeled and finely chopped
  • 1/4 onions, finely chopped
  • 1 potato, peeled and cut into cubes
  • 4 tablespoons whole corn kernels, fresh or frozen
  • 1/2 cups Water
  • 1 tablespoon olive oil
  • 1 tablespoon fresh thyme, or chopped fresh oregano

Preparation

Heat the oil in a small skillet and cook the onion and carrot for 5 minutes or until smooth.
Add the potatoes, the corn and the water to the pan, mix and cover. Cook over medium heat for 15 minutes.
Add the herbs and have a puree in a food processor or blender.

PRESENTATION

Serve this puree making sure it is not too hot.

TIPS

The puree can be stored 24 hours in the refrigerator or up to 4 weeks in the freezer.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Isabella Scaletta
20/12/2018 18:28:08
Lo hice y el resultado fue muy bueno

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