Carrot and Potato Puree

Ingredients

• 4 to 6 large carrots (about 3/4 pound)
• 3 to 4 Idaho or Washington potatoes (about 1 pound)
• ½ cup sliced onions
• Salt and freshly ground white pepper to taste
• 2 tablespoons butter
• ½ cup warm milk
• 2 tablespoons finely chopped parsley or chives

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    198 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 4 grams protein; 18 milligrams cholesterol; 81 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Trim off the ends of the carrots and scrape them. Cut carrots into 1-inch lengths.
2. Peel potatoes and cut them into 2-inch cubes. Place carrots, potatoes and onions in a saucepan; add cold water to cover and salt to taste. Bring to a boil, and simmer for 20 minutes or until tender. Do not overcook, or they will be watery and mushy.
3. Drain carrots and potatoes, and put through a food mill or potato ricer. Return to a clean saucepan.
4. Add the white pepper and butter, and blend well with a wooden spatula. Place over heat, and add the warm milk and the chopped parsley or chives, beating rapidly with a wooden spoon. Serve immediately.

30 minutes