Potato Carrot Puree Recipes

Steps:

• Place the potatoes in a pot large enough to also accommodate the carrots. Add enough water to cover the vegetables by 2 inches, sprinkle generously with salt, and bring to a boil. When the water has been boiling about 10 minutes, add the carrots and cook until both vegetables are "fork tender". Drain.
• Bring the cream to a boil in a small saucepan. Meanwhile, pass the carrots and potatoes through a food mill into a large bowl. Add about one-quarter of the hot cream and 2 pats of the butter, stirring vigorously until thoroughly combined. Repeat this process until all of the remaining cream and butter have been incorporated. Taste for seasoning (you will probably have to add salt).
• Serve immediately in a warm serving bowl or keep warm until ready to use.

Steps:

• In a saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook for 1 minute until aromatic. Add the carrots, yams, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook for 5 minutes until slightly softened. Add the stock and water and bring to a boil. Reduce the heat and simmer until the carrots are tender, about 25 minutes. Using a ladle, remove 2 cups of the cooking liquid and reserve. Using an immersion blender, puree the mixture until slightly chunky, adding the reserved cooking liquid, 1/4 cup at a time, if needed. Season with salt and pepper, to taste.
• Cook's Note: The carrot mixture can also be drained in a colander and working in batches, blended in a food processor or blender.

Steps:

• Peel and thinly slice 2 1/2 pounds (about 10 medium) white potatoes and 1 1/2 pounds (about 12 small) carrots. Place potatoes and carrots separately in 2 medium saucepans; cover both with water by 1 inch.
• Bring to a boil. Reduce heat; cover, and simmer until vegetables are easily pierced with the tip of a paring knife, 12 to 14 minutes.
• Drain carrots; rinse under warm water. Puree until smooth in a food processor.
• Drain potatoes; return to pan. Add 6 tablespoons butter (cut into small pieces); mash with a potato masher. Fold in carrots; season with 2 teaspoons coarse salt.

Steps:

• Trim off the ends of the carrots and scrape them. Cut carrots into 1-inch lengths.
• Peel potatoes and cut them into 2-inch cubes. Place carrots, potatoes and onions in a saucepan; add cold water to cover and salt to taste. Bring to a boil, and simmer for 20 minutes or until tender. Do not overcook, or they will be watery and mushy.
• Drain carrots and potatoes, and put through a food mill or potato ricer. Return to a clean saucepan.
• Add the white pepper and butter, and blend well with a wooden spatula. Place over heat, and add the warm milk and the chopped parsley or chives, beating rapidly with a wooden spoon. Serve immediately.

Steps:

• Place the potatoes and carrots in a saucepan and cover with cool water. Bring to a boil and boil gently for 30 minutes, until tender.
• Using a skimmer, remove the potatoes and carrots and place in the bowl of a food processor with one cup of the cooking liquid. Add the cream, butter, salt and pepper and process for 20 to 30 seconds, until creamy but still slightly chunky.
• 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.

Steps:

• In a Dutch oven, heat oil over medium heat. Add carrots and shallots; cook and stir 12-15 minutes or until carrots are crisp-tender. Stir in garlic and thyme; cook 1 minute longer. Add water to cover carrots; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until carrots are very tender., Drain; cool slightly. Place carrot mixture, salt and pepper in a food processor; process until smooth.

Steps:

• Place carrots in a medium saucepan, and cover with water.Bring to a boil. Reduce heat, and simmer until carrots aretender, about 20 minutes. Drain, reserving cooking liquid.
• Puree carrots in a blender or with a potato masher, addingcooking liquid as needed, until thinned but still chunky. Stirin salt, and season with pepper.

Steps:

• HEAT oven to 375ºF.
• COMBINE first 5 ingredients; spread onto bottom of 15x10x1-inch pan. Pour 1 cup broth over vegetable mixture.
• BAKE 45 to 55 minute or until broth is absorbed and vegetables are tender and caramelized, stirring occasionally.
• SPOON vegetables into food processor. Add remaining broth and cream cheese; process until smooth. Return to pan; cook 10 minute or until heated through, stirring frequently.
• Special Extra: Before processing roasted vegetables in food processor, reserve 1/2 cup of the vegetables to use as a garnish for the finished dish.
• Special Extra: Add 1/2 teaspoons chopped chipotle peppers to cooked vegetables in food processor with remaining broth and cream cheese.
• Substitute: Substitute vegetable broth for the chicken broth.
• Serving Suggestion: Serve this irresistible vegetable side dish along with your favorite grilled lean meat at your next family get-together.
• Nutrition Information Per Serving: 230 calories, 14g total fat, 5g saturated fat, 0g trans fat, 25mg cholesterol, 730mg sodium, 23g carbohydrate, 4g dietary fiber, 12g sugars, 4g protein, 410%DV vitamin A, 4%DV vitamin C, 6%DV calcium, 4%DV iron.

Steps:

• Cook potatoes and carrots in a large pot of boiling salted water until very tender, about 25 minutes. Drain and return to pot.
• Add sugar and 2 tbsp butter.
• Cook until almost all liquid evaporates, stirring occasionally, for about 5 minutes.
• Mix in remaining butter, sour cream and cloves.
• Working in batches, puree mixture in food processor.
• Season with salt & pepper.
• Sprinkle top with cinnamon if desired.