
Devices & Accessories
Carrot and Roasted Red Pepper Purée
Prep. 5 min
Total 25 min
4 portions
Ingredients
-
carrots cut in pieces (2-3 cm)450 g
-
water700 g
-
roasted red peppers, preserved (drained)4
-
unsalted butter diced30 g
-
mace¼ tsp
-
fine sea salt1 tsp
Difficulty
easy
Nutrition per 1 portion
Protein
1 g
Calories
427 kJ /
102 kcal
Fat
6.6 g
Carbohydrates
9.7 g
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UK and Ireland
UK and Ireland