Tandoori chicken
Recipe for chicken legs with potatoes in the skin and lemon. Prepared with our virgin coconut oil and seasoned with our Tandoori coconut spice oil.
45 minPorridge with vegetables and potatoes Recipe
10 min
Servings
1
Servings
Go to recipe:
Ingredients
Amount
Ingredient
100 g
vegetables
50 g
potatoes
Preparation
Peel the potatoes and cut into small pieces. Suitable vegetables include carrots, parsnips, pumpkin, broccoli, zucchinis, fennel, peas or kohlrabi. Peel and chop the vegetables if necessary. Place both in a cooking pot, cover with water and simmer for about 15 minutes. Puree everything into a fine mash. Add the complementary food oil before eating. We recommend adding one teaspoon (about 5 grams) per 100 grams of porridge.
Notes
If you are preparing a large amount of porridge, it can be frozen in portions. Ice cube molds, for example, are suitable for this. It is important to only add the oil to the porridge after it has been heated.
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