Carrot and Potato Puree

1. 1

   Trim off the ends of the carrots and scrape them.

2. 2

   Cut carrots into 1-inch lengths.

3. 3

   Peel potatoes and cut them into 2-inch cubes.

4. 4

   Place carrots, potatoes and onions in a saucepan; add cold water to cover and salt to taste.

5. 5

   Bring to a boil, and simmer for 20 minutes or until tender.

6. 6

   Do not overcook, or they will be watery and mushy.

7. 7

   Drain carrots and potatoes, and put through a food mill or potato ricer.

8. 8

   Return to a clean saucepan.

9. 9

   Add the white pepper and butter, and blend well with a wooden spatula.

10. 10

    Place over heat, and add the warm milk and the chopped parsley or chives, beating rapidly with a wooden spoon.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.