Carrot Puree Recipe
Ingredients
8 large carrots, peeled
3 medium size potatoes, peeled
2 tbsp butter
1 tbsp milk
1 egg, beaten
1/4 tsp ground nutmeg
1/2 tsp chervil, chopped
Directions
Preheat oven to 300 °F (150 °C).
Cut vegetables into large chunks.
In a saucepan filled with lightly salted boiling water, cook carrots and potatoes 12 minutes or so.
Remove from heat.
Drain in a metal colander.
Place colander on a baking sheet.
Dry cooked vegetables in oven 10 minutes.
In a bowl, mash vegetables.
Add remaining ingredients.
Mix to a smooth puree.
Cut vegetables into large chunks.
In a saucepan filled with lightly salted boiling water, cook carrots and potatoes 12 minutes or so.
Remove from heat.
Drain in a metal colander.
Place colander on a baking sheet.
Dry cooked vegetables in oven 10 minutes.
In a bowl, mash vegetables.
Add remaining ingredients.
Mix to a smooth puree.
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