Truffle Potato and Carrot Puree

Total Time:
1 hr 15 min
15 min
1 hr

4 servings

  • 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
Truffle Potato:
  • 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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    Carrot and Potato Puree

    Recipe courtesy of Anne Burrell