Try this Spiced Carrot Spread recipe, or contribute your own.
Suggest a better descriptionPlace the carrots and potatoes in a saucepan with enough water to cover, and bring to a boil. Cook for 10-15 minutes, until very tender. Drain well and transfer half to a food processor. Add the bread, oil, lemon juice, garlic, cumin, paprika, coriander, salt, and cayenne, and process until the bread is smoothly incorporated. Add the remaining carrots and potatoes and pulse until finely chopped. Serve at room temperature or chill before serving. May be refrigerated, covered, for up to two days before serving. Garnish with mint or parsley leaves. Per serving: 127 Calories; 3g Fat (22% calories from fat); 3g Protein; 22g Carbohydrate; 0mg Cholesterol; 376mg Sodium Food Exchanges: 1 Starch/Bread; 1/2 Vegetable; 1/2 Fat NOTES : The lovely color and tantalizing flavor of this spread make it an often requested appetizer. SErve with toasted baguette slices or crisp sesame crackers. Per cookbook: 99 calories, 2.5g protein, 2.6g fat, 1.1g fiber, 16.8g carbohydrate Recipe by: The Vegan Gourmet, Susann Geiskopf-Hadler and Mindy Toomay Posted to EAT-LF Digest by "Ellen C."
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Serving Size: 1 Serving (66g) | ||
Recipe Makes: 12 servings | ||
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Calories: 29 | ||
Calories from Fat: 23 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.9mg | 0 % | |
Potassium 50.5mg | 1 % | |
Total Carbohydrate 1.7g | 0 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 1g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 29
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