Puree De Carottes Aux Pommes De Terre |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Pureed vegetables were required side dishes in the 19th century in every French restaurant and fine home. In the restauranteur Audot's menu lists he has at least 12 varieties, of which this is one. Ingredients:
1 pound carrots, peeled |
4 large potatoes, peeled |
3 tbsp unsalted butter |
1/2 c creme fraiche >creme fraiche or sour cream creme fraiche |
salt |
white pepper |
nutmeg |
Directions:
1. Cut the carrots and potatoes into quarters and cook unti ltender in a large pot of boiling salt water.
2. Drain well and return to the pot.
3. Add butter and mash.
4. When the mixture is smooth, add the creme fraiche and beat firmly and quickly until very smooth and creamy.
5. Season with salt, white pepper, and nutmeg.
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