Carrot and Roasted Red Pepper Purée

Carrot and Roasted Red Pepper Purée

4.6 8 ratings

Prep. 5min

Total 25min

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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ALTERNATIVE SIDES 11 Recipes
UK and Ireland

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