Carrot Potato Puree
|Slender carrots||1 Pound, scraped (Young Ones)|
|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|
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.