POTATO AND CARROT PUREE

Potato And Carrot Puree image

This puree is excellent, especially if served immediately after it is prepared. Although we could have used a food mill, we pureed the vegetables in a food processor. If you puree potato only in this manner it will get ''cordy'' but, with the addition of the vegetable cooking liquid and the carrots, the mixture takes on a creamy though slightly chunky consistency, with pieces of potato and carrot still visible throughout.

Provided by Jacques Pepin

Time 40m

Yield Six servings

Number Of Ingredients 6

Ingredients

2 pounds boiling potatoes, peeled and cut into 2-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces
1/4 cup heavy cream
2 tablespoons butter
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Steps:

Place the potatoes and carrots in a saucepan and cover with cool water. Bring to a boil and boil gently for 30 minutes, until tender.
Using a skimmer, remove the potatoes and carrots and place in the bowl of a food processor with one cup of the cooking liquid. Add the cream, butter, salt and pepper and process for 20 to 30 seconds, until creamy but still slightly chunky.
Serve as soon as possible, mounding the puree next to the sliced roast on each serving plate and spooning juice from the roast over it for added flavor.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 3 grams, Carbohydrate 34 grams, Fat 8 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 562 milligrams, Sugar 5 grams, TransFat 0 grams