Baby Recipe Chard Carrot Vegetables and Cutlets

Rinse potatoes, boil in a little water. In the meantime, rinse carrots, peel, cut into slices. Loosen chard leaves, rinse, separate leaves from ribs and cut ribs into strips. Sauté these with the carrots in 15 light butter, pour in the milk and steam until soft, about 20 minutes. Chop the chard leaves and cook them in the light butter for about 15 minutes. Peel the potatoes.

For the baby, mash about 150 g of potatoes with 150 g of vegetables, one egg yolk, the germ oil and 1 teaspoon of chard greens.

For the adults, season the vegetables, season the cutlets with salt and pepper, turn them in flour on the other side, then in beaten egg and fry them on the spot in hot fat from both sides. Season the chard greens in crème fraîche and the spices to taste, pour over the potatoes.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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