Ingredients
- 400 g carrots
- 325 g courgette
- 75 g apple
- 40 g Parmesan cheese
- 60 g walnut, shelled
- 40 g leek
- 35 g olive oil
- 200 g broccoli florets
- 1 tsp fine sea salt
- ½ tsp ground black pepper
- 40 g white wine
- 90 g liquid vegetable stock
- 2 garlic cloves
- ½ tsp ground nutmeg
- 75 g double cream
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