Carrots – Potatoes – Puree

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 700 g carrot (s)
  • 700 g potato (s), (potatoes, floury)
  • 1 bunch basil
  • 100 g butter
  • salt
  • pepper
  • nutmeg
Carrots – Potatoes – Puree
Carrots – Potatoes – Puree

Instructions

  1. Peel and dice vegetables and potatoes and cook covered in 1/8 l water for approx. 20 minutes. Pluck the basil leaves and chop finely.
  2. Melt the butter in a saucepan and lightly brown. Mix the diced vegetables with the whisk of the mixer to a pulp. Stir in half of the butter. Season with salt, pepper, nutmeg and basil.
  3. Serve the puree with the remaining butter.

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