Puree Of Vegetables Food

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PUREE OF VEGETABLES



Puree of Vegetables image

Provided by Pierre Franey

Categories     dinner, side dish

Time 30m

Yield 12 servings

Number Of Ingredients 8

6 carrots, about 1 pound, well trimmed and scraped
4 parsnips, about 1 pound, well trimmed and scraped
6 medium-sized potatoes, about 2 pounds, peeled
Salt to taste
8 tablespoons butter
Freshly ground pepper to taste
4 tablespoons finely chopped parsley
1/4 teaspoon freshly ground nutmeg

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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