Ingredients for 1 jar á 200 g:
100 g carrots
1 red bell bell pepper
1 onion
1 clove of garlic
70 g soft coconut fat
1 tsp dill, chopped
1 tbsp parsley, chopped
2 tbsp hazelnuts, ground
Thyme and salt to taste
Preparation:
1. clean and chop carrot, bell bell pepper, onion and garlic. Heat coconut oil in a
in a saucepan, sauté the vegetables in it, cover and cook for about 15 minutes until soft.
steam.
2. Mix the herbs and ground hazelnuts into the cooled mass and then puree finely. Season to taste with salt.
Preparation time approx. 20 minutes
Nutritional values per glass approx.
Calories: 830
Joule: 3478
Protein: 7,1 g
Fat: 83,7 g
Carbohydrates: 15.0 g
(FoodCentrale by ddp images)
