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Carrot and Roasted Red Pepper Purée

Carrot and Roasted Red Pepper Purée
4.6 8 ratings
Prep. 5 min
Total 25 min
4 portions
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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

Difficulty

easy

Nutrition per 1 portion

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

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UK and Ireland

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