Carrot Sauce to Vermouth

Olivera d’Atenea Carrot Sauce to Vermouth

Base for pasta and rice, also for fish and roast beef.

VEGAN · GLUTEN FREE · WITH OLIVE OIL

 

 

INGREDIENTS
Water, carrot, olive oil, button mushrooms, onion, vermouth, wine vinegar, salt, garlic, parsley, starch, colour (carotene), spices, stabiliser (xanthan gum) and acid (citric acid).
FORMATS
300 g
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