INGREDIENTS
2 tbsp
Duck fat
2
Carrots
1/2
head Cauliflower
1 cup
Cherry tomato
1/4 cup
Flat leaf parsley
2 cloves
Garlic
4
Green onion
1/2
Lemon
1
Yellow bell pepper
1/2 tsp
Black pepper
1 tsp
Sea salt
1 tbsp
Olive oil, Extra Virgin
1/3 cup
Pine nuts