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Add a photoRaciónes: 4
Ingredientes
- 450 gm carrots
- 450 gm parsnips
- 1 x salt and freshly grnd black pepper
- 1 x level tbsp grnd coriander
- 3 x level tbsp reduced fat creme fraiche
- 4 x level tbsp minced fresh coriander Peel and slice the vegetables. Place in a pan of cool salted water. Bring to the boil, cover and cook in the simmering ovenfor 20 to 25 min till soft. Drain well.
Direcciones
- Puree the vegetables coriander and creme fraiche (this may be done in a food processor).
- Season stir in fresh conander and serve.
- A wonderfully colourful puree which can be completed in a food processor for a velvety smooth texture.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 4 servings | |
| Calories 116 | |
| Calories from Fat 6 | 5% |
| Total Fat 0.75g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 79mg | 3% |
| Potassium 695mg | 20% |
| Total Carbs 27.48g | 7% |
| Dietary Fiber 8.0g | 27% |
| Sugars 9.34g | 6% |
| Protein 2.23g | 4% |
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