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Carrot – potato – puree

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Ingredients for 4 servings:

  • 700 g carrot(s)
  • 700 g potatoes (floury potatoes)
  • 1 bunch of basil
  • 100 g butter
  • Salt
  • pepper
  • nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and dice the vegetables and potatoes, cover, and cook in 1/8 liter of water for about 20 minutes. Pick and finely chop the basil leaves. Melt the butter in a saucepan and lightly brown it. Blend the diced vegetables with the whisk attachment of a food processor until smooth. Stir in half of the butter. Season with salt, pepper, nutmeg, and basil. Serve the puree with the remaining butter.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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