Ingredients

	430 g carrots
	15 g rapeseed oil
	3 g smoked paprika powder
	355 g white beans canned, drained
	25 g unsweetened lemon juice
	23 g rapeseed oil
	5 g crushed garlic canned
	3 g iodised salt
	0,5 dl water

Nutritional information

529 kJ / 126 kcal

Energy

6,04 g

Fat

0,37 g

Saturated Fat

10,66 g

Carbohydrates

5,24 g

Fibre

4,67 g

Protein

0,47 g

Salt

Roasted carrot spread

Ingredients

430 g carrots
15 g rapeseed oil
3 g smoked paprika powder
355 g white beans
canned, drained
25 g unsweetened lemon juice
23 g rapeseed oil
5 g crushed garlic
canned
3 g iodised salt
0,5 dl water

Directions

Portion size: 35 grams
Yield from 20 portion recipe: 0.700 kg

Vegan

Allergens: no allergens
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains Garlic

Carbon footprint per portion (35 g): 0.0 kg CO2-eq.

Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.

Instructions

Cut the carrots into large chunks. Roll the carrots in rapeseed oil and smoked paprika powder.

Line a GN 1/1 container with parchment paper and spread the carrots on top of it.

Roast in the oven at 175 °C for approximately 20 to 30 minutes.

Rinse and drain the white beans.

Add the roasted carrots, white beans, lemon juice, rapeseed oil, garlic, salt and water into a food processor. Blend into an even paste. Thin out with a small amount of water if needed.