Carrot and Potato Puree
Updated October 11, 2023
- Total Time
- 50 minutes
- Prep Time
- 25 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 ½ cups peeled, diced potatoes
3 cups scraped, sliced carrots
Salt to taste if desired
2 tablespoons butter
½ cup milk
⅓ cup coarsely chopped parsley
White pepper to taste
¼ teaspoon cumin
Nutritional analysis per serving (6 servings)
24 grams carbs; 12 milligrams cholesterol; 145 calories; 1 gram monosaturated fat; 3 grams saturated fat; 5 grams fat; 4 grams fiber; 416 milligrams sodium; 3 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put potatoes and carrots into pot with enough water to cover, and add salt. Bring to boil and cook 20 minutes or until vegetables are tender.
- Step 2
Drain vegetables; put back in pot; add butter and mash coarsely. Add milk, parsley, pepper, cumin and salt to taste. Reheat and serve.
Private Notes
Comments
This was very well received served as a color-contrast “surround” in an iron skillet in which a cauliflower brushed in coconut oil had been roasted and decorated with red and green veg for the vegans at Christmas dinner. Kids ate it too. I also made a gluten free gravy for it by quizing up a pan of equal quantities roasted mushrooms, carrots and celery.