£32.00
Non-Stick Saucepan with lid (18cm)
Cooking is a joy with this 18cm Non-Stick Saucepan. This stylish pan has a strong stainless steel handle, an aluminium base and a toughened glass lid. The perfect addition to your low-fat kitchen.
Hot beetroot and carrots with creamy yogurt topping
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Nutritional Info
Calories per serving
133KCal
Ingredients
- 350g raw beetroot
- 300g baby carrots
- 150ml 2% fat Greek yogurt
- juice of ½ lime
- salt and black pepper, to taste
- garnish of fresh parsley
Cooking Instructions
- Place 350g raw beetroot in a pan of cold water and bring to the boil. Simmer for 30 minutes until tender.
- In a seperate pan, cook 300g baby carrots in boiling water until tender. Drain the beetroot and run under a cold tap, rubbing gently to remove the skin, then cut into wedges and return to the pan with a little of the carrot water, and reheat.
- Drain the carrots and place in a serving dish, then drain the beetroot and add to the carrots.
- Mix 150ml 3% fat Greek yogurt with the juice of ½ a lemon, season with salt and black pepper, then spoon over the vegetables and garnish with chopped, fresh parsley.
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