Puree Of Vegetables Food
PUREE OF VEGETABLES
Provided by Pierre Franey
Categories dinner, side dish
Time 30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Cut each carrot into rounds about 1/2 inch thick.
- Cut the parsnips crosswise into 1-inch lengths.
- Cut the potatoes into rounds about 1 inch thick.
- Put the vegetables in a saucepan and add water to cover and salt. Bring to a boil. Simmer for about 15 minutes or until tender. Drain.
- Put the vegetables through a food mill or ricer into a saucepan. Reheat while adding the butter, salt, pepper, parsley and nutmeg. Blend well. Serve piping hot.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 378 milligrams, Sugar 4 grams, TransFat 0 grams
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