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Ingredients
Topping
- extra virgin olive oil, to grease
- 500 g potatoes, cut to fit through feeder tube
- 300 g carrots, peeled and trimmed
- 2 zucchini, trimmed
- 1 onion, cut into halves vertically
- 100 g Parmesan cheese, cut to fit through the feeder tube
- ½ tsp sea salt, plus extra to season
- ½ tsp ground black pepper, plus extra to season
- 1 tsp Vegetable stock paste (see Tip)
- 50 g water
- 180 g pouring (whipping) cream
- fresh basil leaves, to garnish
- Nutrition
- per 1 portion
- Calories
- 1055.5 kJ / 252.3 kcal
- Protein
- 9.9 g
- Carbohydrates
- 27 g
- Fat
- 12.5 g
- Saturated fat
- 7.6 g
- Fiber
- 4.7 g
- Sodium
- 441.5 mg
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