Fruitful Brussels Sprouts Beef Purée
A fruity Brussels sprouts beef purée that keeps the littlest ones wonderfully full at lunch thanks to its high carbohydrate and fiber content.
Ingredients
- 250 g fresh Brussels sprouts (or 200 g frozen)
- 80 g beef (steak or fillet)
- 100 g grapes
- 200 g pre-cooked chestnuts (vacuum packed)
- 40 g rapeseed oil (5 tbsp)
Instructions
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1.
Wash the Brussels sprouts, drain, trim and quarter the florets. Thaw frozen Brussels sprouts if using. Bring 100 ml water to a boil in a pot.
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2.
Rinse the beef, pat dry with paper towels and cut into small pieces with a knife. Add the Brussels sprouts and beef chunks to the boiling water, cover and cook for about 15 minutes.
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3.
Meanwhile, rinse grapes under running warm water thoroughly and drain. Then halve them and pit if necessary.
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4.
Coarsely chop the chestnuts with a large knife and add them along with the grapes to the vegetable-beef mix.
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5.
Keep stirring and bring to a boil again, adding more water if needed. Remove from heat and puree everything with an immersion blender.
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6.
For each portion stir in 1 tbsp oil into the purée and let it cool slightly. Feed one portion fresh, freeze the rest in individual servings.
