Pureed Potatoes With Carrots And Onions
Published April 15, 1989
- Total Time
- 35 minutes
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Ingredients
3 potatoes, about 1 ¼ pounds
4 carrots, trimmed, scraped and cut into 1-inch lengths (about 2 cups)
½ cup sliced onions
Salt to taste
2 tablespoons butter
Freshly ground pepper to taste
⅛ teaspoon freshly grated nutmeg
½ cup hot milk
2 tablespoons chopped parsley (optional)
Nutritional analysis per serving (4 servings)
34 grams carbs; 18 milligrams cholesterol; 212 calories; 2 grams monosaturated fat; 4 grams saturated fat; 7 grams fat; 5 grams fiber; 601 milligrams sodium; 5 grams protein; 6 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
Peel the potatoes and cut them into eighths. Place the carrots, sliced onions and potatoes in a saucepan. Add cold water to cover and salt to taste. Bring to a boil and simmer about 20 minutes or until the vegetables are tender. Do not overcook or they will become mushy.
- Step 2
Put the vegetables through a food mill or potato ricer. Blend until smooth, but no more. Return to a clean saucepan.
- Step 3
Add more salt (if necessary), the butter, pepper and nutmeg and blend well. Place over low heat and stir in the milk, then the parsley. Serve.
Private Notes