Pureed Carrots And Potatoes

1. 1

   Cook carrots with pinch of salt and sugar for about 15 minutes or until tender.

2. 2

   Cut potatoes in even pieces and boil with a pinch of salt until tender. Drain vegetables and then place together in deep pot over low heat.

3. 3

   Using an electric mixer, blend in the milk and butter.

4. 4

   Add nutmeg, salt and pepper to taste. Whip until fluffy.

5. 5

   Place in warm bowl and garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.