Pureed Potatoes With Carrots And Onions Recipes

CARROT AND POTATO PUREE

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.

PUREED POTATOES WITH CARROTS AND ONIONS

Steps:

• Peel the potatoes and cut them into eighths. Place the carrots, sliced onions and potatoes in a saucepan. Add cold water to cover and salt to taste. Bring to a boil and simmer about 20 minutes or until the vegetables are tender. Do not overcook or they will become mushy.
• Put the vegetables through a food mill or potato ricer. Blend until smooth, but no more. Return to a clean saucepan.
• Add more salt (if necessary), the butter, pepper and nutmeg and blend well. Place over low heat and stir in the milk, then the parsley. Serve.

CARROT AND POTATO PUREE

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.

CARROT AND POTATO PURéE

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

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.

POTATO AND CARROT PUREE

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.

POTATO-CARROT PUREE

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.

CARROTS & POTATOES ROASTED W/ ONION AND GARLIC

Steps:

• Preheat oven to 425 degrees.
• Combine carrots, potatoes, onion and garlic with melted butter in 8x8" square glass pan.
• Season generously with salt and pepper, toss.
• Cover pan with aluminum foil and bake for 45 minutes.
• Uncover, stir and continue baking for another 30 minutes (or until browned to your satisfaction), stirring occasionally to lift bottom portions to top to allow to brown and crisp.