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Mashed vegetables with egg yolk
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Composition
 Choose fresh vegetables;
A carrot, leek, potato;
A handful of green vegetables spinach;
A little parsley;
Salt;
Egg;
Butter or oil.
Preparation
Peel the vegetables;
Wash vegetables thoroughly;
To cook in water or steam;
Crush after cooking using broth légumesavec a fork or food mill;
Cook an egg in boiling water for 10 to 15 minutes;
Crush the egg yolk with a fork;
Add egg yolk crushed and mashed vegetables and mix well;
Add a small piece of fresh butter or a teaspoon of oil, preferably olive oil and salt at the end of preparation.
Realize
Giving a whole egg from the age of one year 1 to 2 times per week;
It is advisable to start with a half egg yolks by gradually increasing the quantity. |
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The output of the teeth is accused of many evils by many mothers who mistakenly attribute high fever, prolonged diarrhea, acute bronchitis, persistent pain ....
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