Pureed Potatoes With Carrots And Onions

Name: Pureed Potatoes With Carrots And Onions
Total time: 35 min
Yield: Four servings
Ingredients: 3 potatoes, about 1 1/4 pounds; 4 carrots, trimmed, scraped and cut into 1-inch lengths (about 2 cups); 1/2 cup sliced onions; Salt to taste; 2 tablespoons butter; Freshly ground pepper to taste; 1/8 teaspoon freshly grated nutmeg; 1/2 cup hot milk; 2 tablespoons chopped parsley (optional)

By Bryan Miller and Pierre Franey

Total Time: 35 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Whetting the Appetite

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Ingredients

Yield:Four servings

3potatoes, about 1¼ pounds
4carrots, trimmed, scraped and cut into 1-inch lengths (about 2 cups)
½cup sliced onions
Salt to taste
2tablespoons butter
Freshly ground pepper to taste
⅛teaspoon freshly grated nutmeg
½cup hot milk
2tablespoons chopped parsley (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Peel the potatoes and cut them into eighths. Place the carrots, sliced onions and potatoes in a saucepan. Add cold water to cover and salt to taste. Bring to a boil and simmer about 20 minutes or until the vegetables are tender. Do not overcook or they will become mushy.
Step 2
Put the vegetables through a food mill or potato ricer. Blend until smooth, but no more. Return to a clean saucepan.
Step 3
Add more salt (if necessary), the butter, pepper and nutmeg and blend well. Place over low heat and stir in the milk, then the parsley. Serve.