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Ingredients
- 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
- Nutrition
- per 600 g
- Calories
- 4390.3 kJ / 1049.3 kcal
- Protein
- 24 g
- Carbohydrates
- 110 g
- Fat
- 64 g
- Saturated fat
- 9 g
- Fiber
- 24.8 g
- Sodium
- 2777.6 mg
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