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Dutch Yellow Potato and Baby Carrot Puree

Dutch Yellow Potato and Baby Carrot Puree

Dutch Yellow Potato and Baby Carrot Puree

Ready in 30 minutes
Serves : 3

Ingredients :

3/4 lb baby dutch yellow potatoes; washed and cut in half
6 oz baby carrots; trim tops and cut in half
1/4 cup sour cream
2 oz unsalted butter
1/2 T Horseradish
salt; to taste
white pepper; to taste

Instructions :

Add potatoes and carrots to boiling water, simmer until tender ~10 minutes

Drain, reserving some of the liquid

Puree potatoes and carrots in a food mill, adding some of the liquid if necessary

Transfer puree to a saucepan. Add sour cream, butter and horseradish

Season with salt and white pepper. Reheat slowly over low heat. Serve .

About Mohammad Daeizadeh

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