The vibrant dollop: Carrot and roasted red pepper puree

3 steps

Prep:5minCook:15min

An intense spoonful of colour with an intriguing flavour. A little goes a long way on your plate, so dollop sparingly.

Updated at: Sat, 28 Oct 2023 14:51:18 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories50.1 kcal (3%)

Total Fat1.7 g (2%)

Carbs8.3 g (3%)

Sugars4.1 g (5%)

Protein0.6 g (1%)

Sodium802.9 mg (40%)

Fiber1.8 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

6carrots

medium, peeled and cut into 2.5cm rounds

2roasted red peppers

coarsely chopped

2 tspunsalted butter

soft, or 4 tsp low‑fat yoghurt

¼ tspground mace

1 ½ tspsalt

Instructions

Step 1

1 Put the carrots in a medium-size saucepan and cover with water. Bring to a boil over a medium-high heat. Reduce the heat and simmer until tender – about 10 minutes. Drain well.

Step 2

2 Put the carrots in a food processor with the roasted red peppers. Process until smooth, stopping to scrape down the sides of the bowl.

Step 3

3 Add the butter or yoghurt, mace and salt. Process until well combined. Serve immediately.

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