Carrot And Potato Puree Recipes

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CARROT AND YAM PUREE



Carrot and Yam Puree image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 51m

Yield 4 to 6 servings

Number Of Ingredients 9

1/3 cup extra-virgin olive oil
1 large onion, diced
3 cloves garlic, minced
2 pounds carrots, peeled and thinly sliced
2 pounds yams, ends trimmed, peeled and cut into 3/4-inch pieces
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
4 cups low-sodium chicken broth
1/2 cup water

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.

POTATO AND CARROT PUREE



Potato And Carrot Puree image

This puree is excellent, especially if served immediately after it is prepared. Although we could have used a food mill, we pureed the vegetables in a food processor. If you puree potato only in this manner it will get ''cordy'' but, with the addition of the vegetable cooking liquid and the carrots, the mixture takes on a creamy though slightly chunky consistency, with pieces of potato and carrot still visible throughout.

Provided by Jacques Pepin

Categories     dinner, side dish

Time 40m

Yield Six servings

Number Of Ingredients 6

2 pounds boiling potatoes, peeled and cut into 2-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces
1/4 cup heavy cream
2 tablespoons butter
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

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.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 3 grams, Carbohydrate 34 grams, Fat 8 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 562 milligrams, Sugar 5 grams, TransFat 0 grams

CARROT AND POTATO PURéE



Carrot and Potato Purée image

Categories     Milk/Cream     Food Processor     Potato     Vegetable     Side     Quick & Easy     Carrot     Winter     Gourmet

Yield Makes 8 servings

Number Of Ingredients 7

1 1/2 lb carrots, cut into 1/2-inch pieces
2 1/2 lb large Yukon Gold potatoes
1/2 cup heavy cream
3 tablespoons unsalted butter
1 teaspoon fine sea salt
Special Equipment
a potato ricer or a food mill fitted with medium disk

Steps:

  • Cook carrots in a 6-quart pot of boiling salted water , uncovered, until very tender, 20 to 25 minutes.
  • While carrots are boiling, peel potatoes and cut into 1/2-inch pieces.
  • Transfer cooked carrots with a slotted spoon to a food processor. Add potatoes to boiling water and cook, uncovered, until tender, about 10 minutes, then drain in a colander.
  • While potatoes are cooking, purée carrots in food processor with 1/4 cup cream until smooth, about 2 minutes.
  • Heat butter and remaining 1/4 cup cream in pot over moderate heat, stirring, until butter is melted, then force potatoes through ricer into pot. Add carrot purée, sea salt, and pepper to taste and stir until combined well.

CARROT AND POTATO PUREE



Carrot and Potato Puree image

Provided by Trish Hall

Categories     side dish

Time 50m

Yield 6 servings

Number Of Ingredients 8

3 1/2 cups peeled, diced potatoes
3 cups scraped, sliced carrots
Salt to taste if desired
2 tablespoons butter
1/2 cup milk
1/3 cup coarsely chopped parsley
White pepper to taste
1/4 teaspoon cumin

Steps:

  • Put potatoes and carrots into pot with enough water to cover, and add salt. Bring to boil and cook 20 minutes or until vegetables are tender.
  • Drain vegetables; put back in pot; add butter and mash coarsely. Add milk, parsley, pepper, cumin and salt to taste. Reheat and serve.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 2 grams, Carbohydrate 23 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 413 milligrams, Sugar 5 grams, TransFat 0 grams

CARROT AND POTATO PUREE



Carrot and Potato Puree image

Provided by Pierre Franey

Categories     dinner, easy, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

4 to 6 large carrots (about 3/4 pound)
3 to 4 Idaho or Washington potatoes (about 1 pound)
1/2 cup sliced onions
Salt and freshly ground white pepper to taste
2 tablespoons butter
1/2 cup warm milk
2 tablespoons finely chopped parsley or chives

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.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 587 milligrams, Sugar 6 grams, TransFat 0 grams

POTATO-CARROT PUREE



Potato-Carrot Puree image

This puree goes well with our Sugar-Baked Ham or other holiday dinners.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 4

2 1/2 pounds (about 10 medium) thinly sliced white potatoes
1 1/2 pounds (about 12 small) carrots
6 tablespoons butter
2 teaspoons coarse salt

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.

SWEET POTATO & CARROT PUREE



Sweet Potato & Carrot Puree image

This tastes a lot like sweet potato casserole. I think it is great, but some of my family prefers the recipes with just sweet potatoes. I'd love to hear what you think. This can be prepared a day in advance. To reheat, put puree in a pot and heat on low, stirring occasionally.

Provided by karen

Categories     Yam/Sweet Potato

Time 55m

Yield 14 serving(s)

Number Of Ingredients 8

4 lbs sweet potatoes, peeled & cut into 2-inch pieces
2 lbs carrots, peeled & cut into 1-inch pieces
2 tablespoons light brown sugar
8 tablespoons butter
1 cup sour cream or 1 cup cream
1/4 teaspoon ground cloves
salt and pepper
cinnamon (optional)

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.

Nutrition Facts : Calories 209.1, Fat 9.9, SaturatedFat 6.1, Cholesterol 26, Sodium 143.1, Carbohydrate 28.5, Fiber 3.9, Sugar 7.9, Protein 2.5

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