Boiled New Potatoes With Carrot Butter
Published April 26, 1983
- Total Time
- 20 minutes
- Rating
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Ingredients
1 large carrot, cut in 6 pieces
1 stick sweet butter at room temperature
Dash nutmeg
Dash white pepper
Salt to taste
16 small new potatoes
½ teaspoon minced fresh parsley
Nutritional analysis per serving
22 grams carbs; 40 milligrams cholesterol; 233 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 15 grams fat; 3 grams fiber; 351 milligrams sodium; 3 grams protein; 2 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
Cook carrot pieces in salted boiling water until tender. Drain and put them in bowl of blender. Add butter, nutmeg, pepper and salt. Puree mixture, stopping to scrape down sides of bowl if necessary. Put mixture in serving dish and chill until needed.
- Step 2
Boil new potatoes in salted water until tender. Serve hot with garnish of chopped parsley and carrot butter.
Private Notes