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Carrot Puree

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  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

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: 
Side Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 944 Calories from Fat 283

% Daily Value*

Total Fat 32 g49.5%

Saturated Fat 17.9 g89.6%

Trans Fat 0 g

Cholesterol 277.5 mg92.5%

Sodium 510.2 mg21.3%

Total Carbohydrates 154 g51.3%

Dietary Fiber 28.1 g112.4%

Sugars 32.9 g

Protein 24 g47%

Vitamin A 1947.8% Vitamin C 229.2%

Calcium 33.9% Iron 41.9%

*Based on a 2000 Calorie diet

Carrot Puree Recipe