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Ingredients
for
4
Carrots and Arugula Puree
15 min., ready in 25 min.
Time:
125
calories
Calories:
Health Score:
79 / 100
Ingredientsfor
- Ingredients
- 500 grams carrots
- salt
- 1 Tbsp sugar
- 150 grams Ricotta cheese
- 1 handful Arugula
- 1 generous pinch ground cumin
- 1 generous pinch ground coriander
- 1 tsp lemon juice
- freshly ground peppers
Preparation
1.
Peel and slice the carrots. Blanch in boiling salted water seasoned with the sugar for 8-10 minutes until soft. Puree the cooked carrots with 3-4 tablespoons of the cooking water in a blender or food processor. Let cool, then mix the carrot puree into the ricotta.
2.
Rinse and dry the arugula. Finely chop the arugula, then mix into the carrot-ricotta mixture. Season to taste with cumin, coriander, and lemon juice. Season to taste with salt and pepper, and serve.
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 125 cal. | (6 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4 g | (13 %) |