Wednesday, February 17, 2010

Carrot and Potato Puree

* 1 1/2 lb carrots, cut into 1/2-inch pieces
* 2 1/2 lb potatoes
* 1/2 cup heavy cream
* 3 tablespoons unsalted butter
* 1 teaspoon fine sea salt
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.

Mash potatoes.

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 add potatoes. Add carrot purée,
sea salt, and pepper to taste and stir until combined well.


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