Potato And Carrot Puree

1. 1

   Place the potatoes and carrots in a saucepan and cover with cool water.

2. 2

   Bring to a boil and boil gently for 30 minutes, until tender.

3. 3

   Using a skimmer, remove the potatoes and carrots and place in the bowl of a food processor with one cup of the cooking liquid.

4. 4

   Add the cream, butter, salt and pepper and process for 20 to 30 seconds, until creamy but still slightly chunky.

5. 5

   Serve as soon as possible, mounding the puree next to the sliced roast on each serving plate and spooning juice from the roast over it for added flavor.

No nutritional information available.

No additional tips available.