Truffle Potato and Carrot Puree
- Truffle Potato:
- 2 pounds Yukon gold potato, peeled
- 2 ounces heavy cream
- 2 ounces whole sweet unsalted butter
- Kosher salt and freshly ground white pepper
- 6 drops black truffle oil
- Carrot Puree:
- 1 1/2 pounds carrots, cleaned, peeled, and roughly chopped
- 1 -ounce heavy whipping cream
- Kosher salt
- Freshly ground white pepper
Bring a large pot of water to a boil over medium heat. Add the potatoes and boil until fork tender, about 40 minutes. Strain the potatoes in a colander, then run the potatoes through food mill into a large bowl.
Warm the heavy cream and butter in a stainless steel pot over low heat. Fold the cream mixture into the potatoes. Add salt and pepper, to taste, along with 6 drops of black truffle oil. Transfer to a serving bowl and serve.Carrot Puree:
Add the carrots to a stock pot and cover with water. Bring to a boil over medium heat and cook for 35 minutes. Strain the carrots and add to a blender. Add the heavy cream and puree. Season with salt and pepper, to taste. Transfer to a serving bowl and serve.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
*Cook's Note: If accompanying Patrick McNamara's Grilled NY Striptease assemble onto plates, then arrange the steak and Bordeaux Syrup on top.
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