Cook4me+ Carrot and Hazelnut Purée

• 750 g carrots, cut lengthways in two and then into chunks
• 100 g potatoes, diced
• 140 ml water
• 60 g hazelnut purée, no added sugar (or butter)
• 1/2 tsp salt

Prepare the ingredients.

Cut the carrots lengthways in two and then into chunks.

Peel and dice the potatoes.

Put all the ingredients in the pan.

Cooking time: 8 min.

Blend (outside the pan) or crush gently. Serve.