Truffle Potato and Carrot Puree

1. 1

   Bring a large pot of water to a boil over medium heat.

2. 2

   Add the potatoes and boil until fork tender, about 40 minutes.

3. 3

   Strain the potatoes in a colander, then run the potatoes through food mill into a large bowl.

4. 4

   Warm the heavy cream and butter in a stainless steel pot over low heat.

5. 5

   Fold the cream mixture into the potatoes.

6. 6

   Add salt and pepper, to taste, along with 6 drops of black truffle oil.

7. 7

   Transfer to a serving bowl and serve.

8. 8

   Add the carrots to a stock pot and cover with water.

9. 9

   Bring to a boil over medium heat and cook for 35 minutes.

10. 10

    Strain the carrots and add to a blender.

11. 11

    Add the heavy cream and puree.

12. 12

    Season with salt and pepper, to taste.

13. 13

    Transfer to a serving bowl and serve.

14. 14

    A viewer, who may not be a professional cook, provided this recipe.

15. 15

    The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

* Per serving · 4 servings · Values may vary.