Potato And Carrot Puree

Name: Potato And Carrot Puree
Total time: 40 min
Yield: Six servings
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

By Jacques Pepin

Total Time: About 40 minutes
Rating: 4(6)
Comments: Read comments

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.

Featured in: Food; Coming Home to Roast

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Ingredients

Yield:Six servings

2pounds boiling potatoes, peeled and cut into 2-inch pieces
1pound carrots, peeled and cut into 1-inch pieces
¼cup heavy cream
2tablespoons butter
1½teaspoons salt
¼teaspoon freshly ground black pepper

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.