Potato And Carrot Puree Au Gratin
|Potatoes||4 Medium, scrubbed and quartered|
|Carrots||4 Large, peeled and cut into large pieces|
|Freshly grated parmesan cheese||6 Tablespoon|
|Unsalted butter||2 Tablespoon (1/4 Stick)|
|Sour cream||2 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Ground red pepper||To Taste|
Butter 9 inch pie plate or 1 1/2 quart baking dish.
Steam or boil potatoes and carrots until tender, about 18 to 20 minutes.
Remove potato skins and discard.
Press potatoes and carrots through sieve or mash with potato masher.
Transfer to large bowl of electric mixer.
Add egg, 3 tablespoons parmesan, 1 tablespoon butter, sour cream, mustard, ground red pepper and herb salt to taste.
Transfer mixture to prepared baking dish.
Sprinkle remaining Parmesan over and dot with remaining 1 tablespoon butter.
Broil until top is brown