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Carrot Puree

Whats.Cooking's picture
Ingredients
  Carrots 8 Large, peeled
  Potatoes 3 Medium, peeled
  Butter 2 Tablespoon
  Milk 1 Tablespoon
  Egg 1 , beaten
  Ground nutmeg 1⁄4 Teaspoon
  Chervil 1⁄2 Teaspoon, chopped
Directions

Preheat oven to 300 °F (150 °C).
Cut vegetables into large chunks.
In a saucepan filled with lightly salted boiling water, cook carrots and potatoes 12 minutes or so.
Remove from heat.
Drain in a metal colander.
Place colander on a baking sheet.
Dry cooked vegetables in oven 10 minutes.
In a bowl, mash vegetables.
Add remaining ingredients.
Mix to a smooth puree.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable

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