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Rudolph’s rocket fuel

Rudolph’s rocket fuel


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Rudolph’s rocket fuel

Carrots, parsnip & leek

Carrots, parsnip & leek

Serves 6 to 8

Cooks In55 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 112 6%

  • Fat 3.2g 5%

  • Saturates 0.5g 3%

  • Sugars 11.5g 13%

  • Salt -g 0%

  • Protein 2g 4%

  • Carbs 20g 8%

Of an adult's reference intake

Ingredients

  • 6 medium carrots
  • 1 parsnip
  • 1 large potato
  • 1 leek
  • 1 medium onion
  • 1 eating apple
  • 2 cloves of garlic
  • olive oil
  • sweet paprika

Recipe From

Jamie Magazine

By Sarah Tildesley

Method

  1. Start by chopping the carrots, parsnip and potato. Trim, wash and chop the leek, peel and chop the onion, and core and chop the apple. Peel and crush the garlic.
  2. Throw the veg and apple into a large pan with the garlic and a good lug of oil and mix it all up. Season to taste (minimally, if cooking for young children).
  3. Cook on a medium heat for 10 minutes, stirring occasionally, or till the veg start to soften. Add 2 litres of water to the pan, bring to the boil, then turn down to a simmer. Cook for 30 minutes, until all the veg are soft.
  4. Blitz with a hand blender until smooth, then sprinkle with sweet paprika. Delicious served with buttered toast.


Watch the video: How To Make Rocket Fuel R-Candy


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  5. Dur

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