Carrot and Potato Puree

Name: Carrot and Potato Puree
Ingredients: 500 g carrots cut into large dice; 375 g potatoes cut into large dice; 750 ml (3 cups) water; 45 ml (3 tablespoon) sugar; 7,5 ml (1 ½ teaspoon) ground cumin; salt and white pepper to taste; 30 ml (2 tablespoons) butter; 60 ml (4 tablespoons) heavy cream

I am usually not to keen on pureed vegetables but I changed my mind when I was served this side dish recently. Adjust the cumin and sugar to your taste. Serve piping hot.

Published 30 September 2021

Method

Place the carrots and potatoes in a food processor and process until finely chopped Combine the vegetables with the water, sugar, and cumin and simmer for 15 to 20 minutes until tender.
Drain the vegetables and transfer to the bowl of the food processor. Pulse until the vegetables are fairly smooth with small pieces of carrot and potato still visible. Beat in the butter and cream and season to taste with salt and white pepper. Serve piping hot.