Directions:
- Put the carrots in a small saucepan, cover with boiling water and simmer, covered with a lid, for 10 minutes. Alternatively steam the carrots for 10 minutes or until tender.
- Whilst the carrots are cooking, prick the skins of the tomatoes and pour over boiling water and leave for 30 seconds.
- Draining and rinse with cold water - the skins will peel away with ease.
- Add the cauliflower to the carrots and cook covered for a further 7-8 minutes, adding extra water if necessary.
- In another pan, melt the butter, add the tomatoes and saute until mushy. Stir in the basil and cheese until melted.
- Use a hand blender to purée the carrots and cauliflower with the tomato sauce, adding about 3 tbsp of the cooking liquid.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 134.93 Kcal (565 kJ) | ||
| Calories from fat | 93.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.43g | 16% | |
|---|---|---|---|
| Cholesterol | 30.12mg | 10% | |
| Sodium | 118.33mg | 5% | |
| Potassium | 301.01mg | 6% | |
| Total Carbs | 6.23g | 2% | |
| Sugars | 3.54g | 14% | |
| Dietary Fiber | 1.86g | 7% | |
| Protein | 4.92g | 10% | |
| Vitamin C | 20.7mg | 35% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 0.2mg | 1% | |
| Calcium | 125.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 107.92 Kcal (452 kJ) | ||
| Calories from fat | 75.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.34g | 16% | |
|---|---|---|---|
| Cholesterol | 24.09mg | 10% | |
| Sodium | 94.64mg | 5% | |
| Potassium | 240.75mg | 6% | |
| Total Carbs | 4.98g | 2% | |
| Sugars | 2.83g | 14% | |
| Dietary Fiber | 1.49g | 7% | |
| Protein | 3.94g | 10% | |
| Vitamin C | 16.6mg | 35% | |
| Vitamin A | 0.3mg | 12% | |
| Iron | 0.1mg | 1% | |
| Calcium | 100.3mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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