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Ingredients
- 2 garlic cloves
- 1 oz shallot quartered
- 16 oz carrots cut into pieces (1 in.)
- 10 ½ oz parsnips cut into pieces (1 in.)
- ½ tsp vegetable stock paste
- 8 oz water
- ¼ tsp salt to taste
- ¼ tsp fresh ground black pepper to taste
- Nutrition
- per 1 portion
- Calories
- 73.4 kcal / 307.1 kJ
- Protein
- 1.5 g
- Fat
- 0.3 g
- Carbohydrates
- 17.4 g
- Fiber
- 4.8 g
- Saturated fat
- 0.1 g
- Sodium
- 156.4 mg
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