Carrot and Potato Purée Recipe

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Ingredients:

Serving

1 1/2 lb carrots , cut into 1/2-inch pieces
2 1/2 lb large yukon gold potatoes
1/2 cup heavy cream
3 tbsp unsalted butter
1 tsp fine sea salt

Directions:

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.
Cooks' note: Carrot and potato purée can be made 1 day ahead and chilled, covered. Reheat in a microwave or double boiler.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	203.79 Kcal (853 kJ)
Calories from fat	63.79 Kcal
		% Daily Value*
Total Fat	7.09g	11%
Cholesterol	21.72mg	7%
Sodium	352.79mg	15%
Potassium	872.86mg	19%
Total Carbs	34.24g	11%
Sugars	5.67g	23%
Dietary Fiber	3.97g	16%
Protein	3.89g	8%
Vitamin C	30.7mg	51%
Vitamin A	0.9mg	30%
Iron	114.8mg	638%
Calcium	54.2mg	5%

Amount Per 100 g
Calories	84.8 Kcal (355 kJ)
Calories from fat	26.54 Kcal
		% Daily Value*
Total Fat	2.95g	11%
Cholesterol	9.04mg	7%
Sodium	146.8mg	15%
Potassium	363.2mg	19%
Total Carbs	14.25g	11%
Sugars	2.36g	23%
Dietary Fiber	1.65g	16%
Protein	1.62g	8%
Vitamin C	12.8mg	51%
Vitamin A	0.4mg	30%
Iron	47.8mg	638%
Calcium	22.6mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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