Truffle Potato and Carrot Puree (Paula Deen) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
2 pounds yukon gold potato, peeled |
2 ounces heavy cream |
2 ounces whole sweet unsalted butter |
kosher salt and freshly ground white pepper |
6 drops black truffle oil |
1 1/2 pounds carrots, cleaned, peeled, and roughly chopped |
1 -ounce heavy whipping cream |
kosher salt |
freshly ground white pepper |
Directions:
1. Truffle Potato:
2. Bring a large pot of water to a boil over medium heat. Add the potatoes and boil until fork tender, about 40 minutes. Strain the potatoes in a colander, then run the potatoes through food mill into a large bowl.
3. Warm the heavy cream and butter in a stainless steel pot over low heat. Fold the cream mixture into the potatoes. Add salt and pepper, to taste, along with 6 drops of black truffle oil. Transfer to a serving bowl and serve.
4. Carrot Puree:
5. Add the carrots to a stock pot and cover with water. Bring to a boil over medium heat and cook for 35 minutes. Strain the carrots and add to a blender. Add the heavy cream and puree. Season with salt and pepper, to taste. Transfer to a serving bowl and serve.
6. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
7. *Cook's Note: If accompanying Patrick McNamara's Grilled NY Striptease assemble onto plates, then arrange the steak and Bordeaux Syrup on top.
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