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Potato – carrot puree

updated

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Ingredients for 4 servings:

  • 650 g floury potatoes
  • 400 g carrot(s)
  • salt and pepper
  • nutmeg
  • 2 tbsp butter
  • ½ bunch parsley, flat

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

quick and tasty

Peel, trim, and roughly dice the potatoes and carrots. Boil in salted water for 15-20 minutes. Drain and roughly mash with the butter. Season with salt, pepper, and freshly grated nutmeg. Finely chop the parsley and stir in.

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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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