Carrot and Potato Puree

1. 1

   Cook carrots in a 6-quart pot of boiling salted water , uncovered, until very tender, 20 to 25 minutes.

2. 2

   While carrots are boiling, peel potatoes and cut into 1/2-inch pieces.

3. 3

   Transfer cooked carrots with a slotted spoon to a food processor.

4. 4

   Add potatoes to boiling water and cook, uncovered, until tender, about 10 minutes, then drain in a colander.

5. 5

   While potatoes are cooking, puree carrots in food processor with 1/4 cup cream until smooth, about 2 minutes.

6. 6

   Heat butter and remaining 1/4 cup cream in pot over moderate heat, stirring, until butter is melted, then force potatoes through ricer into pot.

7. 7

   Add carrot puree, sea salt, and pepper to taste and stir until combined well.

* Per serving · 4 servings · Values may vary.

No additional tips available.