Carrot and Roasted Red Pepper Purée

Carrot and Roasted Red Pepper Purée

4.6 8 ratings
Prep. 5 min
Total 25 min
4 portions

Ingredients

  • carrots cut in pieces (2-3 cm)
    450 g
  • water
    700 g
  • roasted red peppers, preserved (drained)
    4
  • unsalted butter diced
    30 g
  • mace
    ¼ tsp
  • fine sea salt
    1 tsp

Nutrition per 1 portion

Calories 102 kcal / 427 kJ
Protein 1 g
Fat 6.6 g
Carbohydrates 9.7 g

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