CARROT AND POTATO PUREE

Carrot and Potato Puree image

Provided by Pierre Franey

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 to 6 large carrots (about 3/4 pound)
3 to 4 Idaho or Washington potatoes (about 1 pound)
1/2 cup sliced onions
Salt and freshly ground white pepper to taste
2 tablespoons butter
1/2 cup warm milk
2 tablespoons finely chopped parsley or chives

Steps:

Trim off the ends of the carrots and scrape them. Cut carrots into 1-inch lengths.
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.
Drain carrots and potatoes, and put through a food mill or potato ricer. Return to a clean saucepan.
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.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 587 milligrams, Sugar 6 grams, TransFat 0 grams