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Carrot and Parsnip Mash
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- 2 garlic cloves
- 1 oz shallot, quartered
- 16 oz carrots, cut into 1 in. pieces
- 10 ½ oz parsnips, cut into 1 in. pieces
- ½ tsp vegetable stock paste
- 8 oz water
- ¼ tsp salt, to taste
- ¼ tsp fresh ground black pepper, to taste
- per 1 portion
- 307.1 kJ / 73.4 kcal
- 1.5 g
- 17.4 g
- 0.3 g
- Saturated fat
- 0.1 g
- 4.8 g
- 156.4 mg
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