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–+ servings
Stav Kogan

PEPPER AND CARROT PURÉE

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 red bell peppers, halved and seeded
  • 1 ½ lbs/680 g carrots, peeled and chopped
  • 2 tbsp (30 ml) balsamic vinegar
  • ½ tsp sea salt
  • ¼ tsp pepper
  • ¼ cup (60 g) butter
  • ½ tsp sweet paprika
  • 2 tbsp (5 g) cilantro

Method
 

  1. COOKING INSTRUCTIONS Preheat oven to 350°F/177°C.
  2. Place peppers on a baking sheet, cut-side down.
  3. Bake for 45 minutes or until peppers are blackened.
  4. Remove the skins.
  5. While the peppers are baking, place carrots in a large pot, cover with water and bring to a boil.
  6. Boil until carrots are soft, about 30–45 minutes.
  7. Drain carrots.
  8. Using an immersion blender purée the peppers, carrots, balsamic vinegar, salt, pepper, butter, paprika and cilantro.

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