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6 Serves
85 Mins
Wash and peel the black carrots and turnips thoroughly, then slice them into thick rounds using a chefs knife on a cutting board.
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TurkishVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
11 µg / 400 µgCalcium
17 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
21 mg / 1,250 mgPotassium
162 mg / 4,700 mgSodium
608 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Place the sliced vegetables into a large stock pot and cover with water, adding a pinch of salt to begin the extraction process.
Bring the mixture to a gentle boil on the stove, then reduce heat to simmer until the vegetables are tender and the liquid has taken on a deep purple hue.
Remove from heat, strain the liquid into a large pitcher using a sieve, and season with additional salt and pepper to taste before serving chilled.
89
g28
g45
g
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Moroccan