Many people suffer from a medical condition called dysphagia. In a nutshell, dysphagia is where a person has trouble swallowing things like chunks of food. There are many reasons why someone would develop dysphagia. For example, it may come about after having a stroke. Or it could be from cancer or gastro-oesophageal reflux disease.
Whatever the cause, a person that has dysphagia may feel rather limited to what they can eat. The only option is to have their favorite meals puréed. On first reflection, such foods may not appeal or look appetizing. But, it’s possible to create some delicious puréed meals that both look and taste!
How can a puréed meal look appealing?
One puréed food that many of us enjoy is home-made mashed potato. Of course, people suffering from dysphagia can’t live on that alone! You might not think it, but there are many ways to make puréed meals look great.
A common way of doing so is by using molds made of silicon to cook puréed foods in. The result is the finished product looks a lot like its conventional counterpart. Except, of course, the contents are puréed and easy to swallow. What’s more, they have the same great taste as traditional versions do.
So, what are the best dysphagia pureed diet recipes to make? Here are five delicious examples that will whet anyone’s appetite:
The ingredients you will need
To make the meal is straightforward, and you can use a mold to make it look more appealing to eat.
But, what ingredients do you need? They are as follows:
- One tablespoon of vegetable oil;
- 100 grams of sliced onions;
- One teaspoon of puréed garlic;
- 300 grams of diced pork;
- One teaspoon of dried sage;
- One hundred grams of diced carrots;
- 800 ml of vegetable stock;
- 80 grams of chopped red and green peppers;
- 80 grams of thinly sliced mushrooms;
- 100 ml of cooking cream;
- Some mixed seasoning;
How to cook puréed pork stroganoff
A firm favorite of many people is pork stroganoff. To start, heat up a saucepan with some oil. Fry some onions, carrots, and garlic. You’ll need to cook those ingredients for a couple of minutes.
Next, add some diced pork and sage, cooking for just over ten minutes. You can then add some stock, mix it all up and allow to simmer for an hour with the occasional stir.
Add some peppers and mushrooms, simmering for another twenty minutes. You can then pour in some cream and add extra seasoning. Turn off the heat after a few minutes and blend the contents once they’ve cooled down.
Once you’ve got a lump-free mix, you’ll then need to blend in some thickener. I recommend doing this slowly. The last thing you want to do is over-thicken the meal! The idea is to make the mixture have a consistency like mashed potato. It should stick to a fork or spoon held upside down.
You have now got a delicious puréed pork stroganoff!
Dealing With Dysphagia: Make A Pork Stroganoff That Looks & Tastes Great!
January 29, 2016 By Leave a Comment
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