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Roasted carrot dip
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- 400 g carrots, cut into pieces (2 cm)
- 30 g honey
- 30 g olive oil
- 1 orange, zested and juiced
- 1 fennel bulb (approx. 130 g), fronds trimmed, cut into quarters
- ½ tsp caraway seeds
- ¼ tsp grated nutmeg
- 2 tsp sweet paprika
- 1 - 1 ½ tsp sea salt flakes, to taste
- 60 g tahini
- 80 g Greek yoghurt
- 100 g water
- per 1 Complete recipe
- 4494 kJ / 1070 kcal
- 22.18 g
- 61.29 g
- 76.98 g
- Saturated fat
- 14.5 g
- 30.69 g
- 3693.5 mg
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