Mashed potatoes and carrots

1 Servings

Ingredients

Quantity Ingredient
3 mediums Potatoes; (1 lb. scrubbed)
3 mediums Carrots (8 oz.) trimmed; peeled and cut into 2 inch chunks
2 Cloves garlic; peeled
1 tablespoon Unsalted butter
½ teaspoon Salt
¼ teaspoon Fresh ground black pepper

Directions

My favorite comes from Jacques Pepin's "Simple and Healthy Cooking" - Remove any eyes or damaged areas from the potatoes with a parking knife.

Peel the potatoes and cut them into 2 inch chunks. Place the potatoes, carrots and garlic in a large saucepan and add enough water to just cover the vegetables by ½ inch. Bring the water to a boil over high heat, then reduce the heat to ow, cover and cook until the vegetables are soft. Drain, retaining the liquid. (You should have ½ cup of liquid; if you have more, return the liquid to the saucepan and boil it until it is reduced to ½ cup.) Place the vegetables and the cooking liquid in the bowl of a food processor (or blender) with the butter, salt and pepper. Process briefly, just until combined. (small carrot chunks aout ¼ inch - should still be visible.) Serve

Per serving: 100 cal; 2.2g fat (19% of calories); 1.3g saturated fat; 6 mg chol; 195 mg. sodium

Posted to FOODWINE Digest by "Jenny S. Johanssen" <johanssen@...> on Dec 16, 1997

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