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Potato Carrot PureePotato Carrot Puree   

IngredientsIngredients  
  • 6 medium baking potatoes, peeled and cut into chunks
  • 9 medium carrots, peeled and cut into chunks half the size of the potatoes
  • 1/2 cup creme fraiche
  • 4 oz. (8 Tblsp.) unsalted butter
  • 1 tablespoon sweet and hot mustard


Difficulty:Low
Vegetarian:Yes
Hits:121
Rating:No votes
Date added;:01.26.2007
Author:Karl Dahlen, Cook's Corner, January 2004
InstructionsInstructions  In a large saucepan, cover the potatoes and carrots with cold water and a handful of course sea salt. Boil until tender, then drain. Puree the vegetab les in a food mill or potato ricer into a large bowl. Stir in the creme fraiche, butter, and mustard. Season to taste with salt and pepper. Transfer to a warm casserole adn reheat in a 200 degree oven, or reheat over low heat on top of the stove in a saucepan. Variations: Peas can be used in addition, or in lieu of, the carrots. If you make one batch of potato-pea and another of potato-carrot, they can be piped in colorful ways for a snazzy and kid-friendly presentation. Make it Light Option: Eliminate the creme fraiche and decrease butter to 2 tablespoons. Make it Ahead Option: You can make this dish up to 2 days in advance. Reheat according to the recipe directions or in microwave. Vegetable purees will keep for 2 days int he refigerator and one month in the freezer.

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