Porridge
Ingredients
- 100 g seasonal vegetables: e.g. carrot, pumpkin, cauliflower, courgette, broccoli
- 20 g cereal flakes: e.g. millet, oat, wheat, spelt flakes
- 30 g meat
- 200 ml water
- 2 teaspoons rapeseed oil
Preparation
1.
Wash the vegetables, peel if necessary and cut into small pieces.
2.
Cut the meat or fish into small pieces and simmer together with the vegetables in water for about 5 to 10 minutes until everything is cooked through. Sprinkle in the cereal flakes and bring everything to the boil again, stirring several times.
3.
Switch off the heat and leave the porridge to swell for about 3 to 5 minutes. Then puree everything finely and mix with the oil. Allow the porridge to cool to room temperature before serving.
Tip:
Meat and fish do not have to be on the menu every day. Instead, you can alternate with cooked pulses (approx. 85 g), 1 small hard-boiled egg or wholemeal cereals such as oats or millet flakes (20 g). Always cook meat, fish and eggs thoroughly!
