Summary

Ingredients

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

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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.