- 2 scraped medium carrots, thinly sliced
- 2 small peeled cooked beets, diced
- 1/2 peeled and cored apple, dices
- 1/3 cup [80 mL] apple juice
- 1 tablespoon [15 mL] finely chopped fresh parsley
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- Bol together carrot slices and beet dices into boiling apple juice until soft, for approximately 10 minutes.
- Puree or crush mixture until of desired consistency.
- Mix in freshly chopped parsley.
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