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   Ingredients :
2 lb 4 oz (1 k) carrots, peeled and cut into 1 in. pieces
4 lb 8 oz (2 k) potato, not waxy potatoes, peeled and cut into 2 in. pieces
1 cup heavy cream or undiluted evaporated milk, approximately
5 tablespoons unsalted butter, at room temperature
Optional: Grated Parmesan cheese


Cook carrot in boiling salted water, uncovered, until very tender. Remove onions, once cooked, with a slotted spoon to a food processor or a fine strainer. Process carrot with cup of cream or milk until smooth.

Cook potato in the same boiling water as the carrots until tender and drain in a colander.

Heat butter and remaining heavy cream or milk over medium heat until butter is melted. Force potatoes through a strainer or a potato ricer into the saucepan. Stir and add carrot puree, salt and pepper and mixed until combined well. Add more milk or cream if puree is too thick.

Sprinkle with grated parmesan cheese before serving.

8 10 personas

Other purees to taste:
Lentil puree
Lima beans puree
Yellow potato puree with leeks and thyme

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