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Carrot Potato Puree

Western.Chefs's picture
Ingredients
  Slender carrots 1 Pound, scraped (Young Ones)
  Salt To Taste
  Sugar 1⁄2 Teaspoon
  Russet potatoes 1 Pound, peeled (Medium Ones)
  Half and half 1 Cup (16 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Nutmeg 1 1⁄4 Pinch (Generous Pinch)
  Freshly ground black pepper 1
  Minced parsley 2 Tablespoon
Directions

Cut carrots in halves or quarters.
Cook, tightly covered, in 1 inch of boiling water with 1/4 teaspoon salt and the sugar, until very tender, about 15 minutes.
Cut potatoes in uniform pieces and cook same as carrots with 1/2 teaspoon salt (no sugar) until tender.
Drain vegetables if necessary and return potatoes to low heat a few seconds to dry out.
Mash together, and while still over very low heat beat until smooth, using a wooden spoon, potato masher or electric beater.
Heat half-and-half and beat in along with the butter.
Season with additional salt, if needed, add a pinch of nutmeg and pepper to taste.
Whip until very light and fluffy.
Heap into a warm bowl and sprinkle with parsley.

Recipe Summary

Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Carrot

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