Carrot and Potato Puree
- Total Time
- 30 minutes
- Rating
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Ingredients
- 4 to 6large carrots (about ¾ pound)
- 3 to 4Idaho or Washington potatoes (about 1 pound)
- ½cup sliced onions
- Salt and freshly ground white pepper to taste
- 2tablespoons butter
- ½cup warm milk
- 2tablespoons finely chopped parsley or chives
Nutritional analysis per serving (4 servings)
172 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 4 grams protein; 587 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim off the ends of the carrots and scrape them. Cut carrots into 1-inch lengths.
- Step 2
Peel potatoes and cut them into 2-inch cubes. Place carrots, potatoes and onions in a saucepan; add cold water to cover and salt to taste. Bring to a boil, and simmer for 20 minutes or until tender. Do not overcook, or they will be watery and mushy.
- Step 3
Drain carrots and potatoes, and put through a food mill or potato ricer. Return to a clean saucepan.
- Step 4
Add the white pepper and butter, and blend well with a wooden spatula. Place over heat, and add the warm milk and the chopped parsley or chives, beating rapidly with a wooden spoon. Serve immediately.
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