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Carrot and Potato Puree

     

Puree is served with different types of meat. It has an interesting color, so children like it, too.

Cook

No. of servings

4

Ready in

Difficulty

low

 

 

1. 

carrots 12.25 oz (350 g)  potatoes 12.25 oz (350 g)  water

Peel carrot, wash it and cut into rounds. Add peeled, washed potatoes cut into pieces. Pour in water to cover vegetables and cook until soft.

2. 

unsalted butter 1.75 oz (50 g)  salt

Pour part of the water out in the prepared dish. Mash carrot and potatoes, add butter and salt.

3. 

Mash it and add broth that you put aside to have the required density.

Bon appetit!

 

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