5 tablespoons CERELAC® Rice & Milk
40g cauliflower
25g red snapper, deboned
200ml warm water (40°C)
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5 minsPreparation
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20 minsCooking
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25 minsTime total
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Cooking Instructions
1. Steam the fish and cauliflower until cooked and tender. Remove the bones from the fish.
2. Blend them in a blender until smooth.
3. In a bowl combine ingredients with CERELAC® Rice & Milk and warm water, stir well and serve immediately. -
Nutrition count per serving
Energy: 117 kcal
Carbohydrates: 17.6g
Protein: 5.7g
Fat: 2.5g
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