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Potato and Carrot Puree Recipe

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This recipe for Potato and Carrot Puree, by , is from Triplet Therapeutic 2020 , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Irina Antonijevic


• 2 lb potatoes (russet or Yukon gold)
• 2 lb carrots (large ones)
• 3 tb spoons of FRESH thyme, finely chopped
• 1 stick (1/4lb) salted butter (Cabot or similar)
• 1 cup warm milk
• 2 tb spoons crème fraiche from Vermont or France (can be replaced with liquid heavy cream if need be)
• Salt
• Fresh pepper


No need to peel any vegetable, just clean them with a brush under running water.
1. Cut potatoes and carrots in 1.5 inch bits and cook together in pan with low boiling water until firm. Do not overcook!
2. Remove most of the water (leave ~ 0.5 to 1 inch of cooking water in pan), add butter stick, chopped thyme and warm milk (prewarm in microwave for 90 sec).
3, Mash manually with a hand masher until desired texture. Add crème fraiche, salt and pepper to taste.

The more butter you put in, the better it tastes… (cooking advice from the France)




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