Skip to main content Search
Carrot and Roasted Red Pepper Purée

Carrot and Roasted Red Pepper Purée
4.6 8 ratings
Prep. 5 min
Total 25 min
4 portions
Sign up for free

Ingredients

  • carrots cut in pieces (2-3 cm)
    450 g
  • water
    700 g
  • roasted red peppers, preserved (drained)
    4
  • unsalted butter diced
    30 g
  • mace
    ¼ tsp
  • fine sea salt
    1 tsp

Difficulty

easy

Nutrition per 1 portion

Protein 1 g
Calories 427 kJ / 102 kcal
Fat 6.6 g
Carbohydrates 9.7 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

ALTERNATIVE SIDES 11 Recipes
UK and Ireland

You might also like...

Show all

Garlic Potatoes with Caraway

4.6(59)

1 h

Creamy Mushrooms

4.6(82)

35 min

Steamed Corn on the Cob

4.9(100)

25 min

Dauphinoise Potatoes

4.5(287)

50 min

Spinach with Chickpeas (Espinacas con Garbanzos)

4.3(20)

30 min

Biltong, Mushroom and Feta Paptert

4.7(13)

1 h 15 min

Potato and vegetable purée

5.0(11)

45 min

Curried Couscous, Carrot and Chickpea Salad

3.6(61)

10 min

Pease Pudding

2.7(3)

13 h 10 min

Carrot and Swede Mash

4.6(140)

20 min

Minted Mushy Peas with Crème Fraîche

4.8(139)

20 min

Creamy Leeks

4.3(3)

25 min

 Show all