Recipe

Puree De Carottes Aux Pommes De Terre Recipe


Puree De Carottes Aux Pommes De Terre Recipe Scearley / All my dishes
2 years, 6 months ago
Pureed vegetables were required side dishes in the 19th century in every French restaurant and fine home. In the restauranteur Audot's menu lists he has at least 12 varieties, of which this is one.
Prep:20m Cook:30m Servings:6

Scearley

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Ingredients
  • 1 pound carrots, peeled
  • 4 large potatoes, peeled
  • 3 Tbsp unsalted butter
  • 1/2 c creme fraiche or sour cream
  • Salt
  • White pepper
  • Nutmeg

Directions
  1. Cut the carrots and potatoes into quarters and cook unti ltender in a large pot of boiling salt water.
  2. Drain well and return to the pot.
  3. Add butter and mash.
  4. When the mixture is smooth, add the creme fraiche and beat firmly and quickly until very smooth and creamy.
  5. Season with salt, white pepper, and nutmeg.

Not quite what you're looking for? See more Side Dishes / Vegetable Dishes
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