Pureed Potatoes With Carrots And Onions
- Total Time
- 35 minutes
- Rating
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Ingredients
- 3potatoes, about 1¼ pounds
- 4carrots, trimmed, scraped and cut into 1-inch lengths (about 2 cups)
- ½cup sliced onions
- Salt to taste
- 2tablespoons butter
- Freshly ground pepper to taste
- ⅛teaspoon freshly grated nutmeg
- ½cup hot milk
- 2tablespoons chopped parsley (optional)
Nutritional analysis per serving (4 servings)
185 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 4 grams protein; 599 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
Peel the potatoes and cut them into eighths. Place the carrots, sliced onions and potatoes in a saucepan. Add cold water to cover and salt to taste. Bring to a boil and simmer about 20 minutes or until the vegetables are tender. Do not overcook or they will become mushy.
- Step 2
Put the vegetables through a food mill or potato ricer. Blend until smooth, but no more. Return to a clean saucepan.
- Step 3
Add more salt (if necessary), the butter, pepper and nutmeg and blend well. Place over low heat and stir in the milk, then the parsley. Serve.
Private Notes