Carrot And Potato Puree
Serves: 5
Keyon Hand
1 January 1970
Based on User reviews:
44
Spice
57
Sweetness
53
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 large
Carrot (cut into 1-inch cubes)1.5 cups
Heavy CreamDirections:
1
Special equipment: Food mill Place the potatoes in a pot large enough to also accommodate the carrots
2
Add enough water to cover the vegetables by 2 inches, sprinkle generously with salt, and bring to a boil
3
When the water has been boiling about 10 minutes, add the carrots and cook until both vegetables are "fork tender"
4
Drain
5
Bring the cream to a boil in a small saucepan
6
Meanwhile, pass the carrots and potatoes through a food mill into a large bowl
7
Add about one-quarter of the hot cream and 2 pats of the butter, stirring vigorously until thoroughly combined
8
Repeat this process until all of the remaining cream and butter have been incorporated
9
Taste for seasoning (you will probably have to add salt)
10
Serve immediately in a warm serving bowl or keep warm until ready to use