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Ingredients
- 2 échalotes
- 3 gousses d'ail
- 30 feuilles de persil frais
- 40 g de beurre demi-sel, en morceaux
- 40 g d'eau
- 800 g de carottes, coupées en rondelles ou en biseau (0,5 cm)
- 2 pincées de poivre moulu
- 1 cube de bouillon de volaille
- 40 g de crème fraîche épaisse (optional)
- Nutrition
- per 1 portion
- Calories
- 752 kJ / 179.8 kcal
- Protein
- 2.9 g
- Carbohydrates
- 25.2 g
- Fat
- 8.6 g
- Saturated fat
- 5.2 g
- Fiber
- 6.7 g
- Sodium
- 217.6 mg
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