Best Potatoes And Carrots In Cream Pommes De Terre Et Carottes A La Creme Recipes

CARROT SOUP WITH POTATOES AND CREAM

Steps:

• Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.

CARROT AND POTATO PURéE

Steps:

• Cook carrots in a 6-quart pot of boiling salted water , uncovered, until very tender, 20 to 25 minutes.
• While carrots are boiling, peel potatoes and cut into 1/2-inch pieces.
• Transfer cooked carrots with a slotted spoon to a food processor. Add potatoes to boiling water and cook, uncovered, until tender, about 10 minutes, then drain in a colander.
• While potatoes are cooking, purée carrots in food processor with 1/4 cup cream until smooth, about 2 minutes.
• Heat butter and remaining 1/4 cup cream in pot over moderate heat, stirring, until butter is melted, then force potatoes through ricer into pot. Add carrot purée, sea salt, and pepper to taste and stir until combined well.

RAGOUT DE POMMES DE TERRE ET CAROTTES (RAGOUT OF POTATOES AND CARROTS)

Steps:

• Peel the potatoes and cut them into half-inch slices. Cut each slice into half-inch strips. Cut each strip into half-inch cubes. There should be about two and one-half cups.
• Peel the carrots and cut them into cubes about the same size as the potatoes. There should be about two cups.
• Heat the butter in a heavy saucepan and add the onion. Cook, stirring, until wilted.
• Add the potatoes, carrots, broth, salt, pepper, bay leaf and thyme. Cover closely and cook 20 to 25 minutes or until vegetables are tender. Serve sprinkled with chopped parsley.

CREME DE CAROTTE

Steps:

• In a large saucepan or casserole set over medium high heat combine the carrots, potato, ginger, water, bouillon cubes, and salt. Bring to a boil and simmer, covered, for 15 to 20 minutes, or until carrots are tender. In a food processor or blender puree the soup in batches and return to pan. Reheat until hot, stir in the dill, and garnish with the yogurt.

POMMES DE TERRE A LA BOULANGERE: POTATOES A LA BAKERY

Steps:

• Preheat the oven to 300 degrees F.
• Melt half the butter with the olive oil in a saute pan, and gently fry the onions until soft and lightly golden, about 15 minutes. Spread half the onions in the bottom of a casserole. Lay a layer of sliced potatoes on top, season with salt and pepper, and scatter with thyme leaves. Build another layer of onions, then a final one of potatoes, and finally pour over the stock. Cover the pan with foil, and bake until all the liquid has been absorbed, 2 to 3 hours, removing the foil for the last hour if you like a crisp top.

POTATOES AND CARROTS IN CREAM (POMMES DE TERRE ET CAROTTES A LA CREME)

Steps:

• Preheat broiler to high.
• Trim carrots and scrape. Cut each into eighth-inch thick rounds; there should be 1 3/4 cups.
• Peel potatoes and, using knife or a food processor, cut into thin slices, each about sixteenth of an inch. As potatoes are sliced drop into cold water to prevent discoloration. Drain. There should be about 4 cups.
• Bring milk, cream, salt, pepper and nutmeg to boil in skillet. Add potatoes and carrots. Stir. Let simmer, stirring often, 25 minutes.
• Turn potato and carrot mixture into baking dish. Sprinkle with cheese and run under broiler until nicely browned on top. Sprinkle with parsley and serve.