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Ingredients
- 360 g de bulbe de fenouil coupé en quatre
- 120 g de carottes pelées et coupées en tronçons (3 cm)
- 50 g de jus d'orange
- 25 g d'huile d'olive
- 6 feuilles de menthe
- du sel
- du poivre moulu
- 30 g de pignons de pin
- ½ c. à café de graines de pavot
- 2 c. à soupe de jus de citron vert
- Nutrition
- per 1 portion
- Calories
- 142 kcal / 588 kJ
- Protein
- 3 g
- Fat
- 11 g
- Carbohydrates
- 6 g
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