Recipe courtesy of Anne Burrell
Save Recipe Print
Carrot and Potato Puree
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Special equipment: Food mill

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.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Salmon in Lemon Brodetto with Pea Puree

Recipe courtesy of Giada De Laurentiis

Carrot Cake Cupcakes

Recipe courtesy of Ina Garten

Carrot and Pineapple Cake

Recipe courtesy of Ina Garten

Carrot Cake with Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Grandma Jean's Potato Salad

Recipe courtesy of The Neelys

Creamy Dijon-Dill Potato Salad

Recipe courtesy of Dave Lieberman

Potato Bagels with Butter-Glazed Onions

Recipe courtesy of Ted Allen

Carrot Puree

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.