Tuesday, 2 December 2008

Sweet Potato & Carrot Purée

4 servings
1 hour - 15 minutes prep time

Sweet Potato and Carrot Puree
1 large carrot, or 2 medium carrots
4 medium-small sweet potatoes
2 tablespoons butter
grated nutmeg
salt & pepper

Peel the carrot, and cut it into thickish slices. Put it into a pot with water to cover. Put a vegetable steamer on top, and add the washed sweet potatoes. Cook over medium heat until both the carrots and sweet potatoes are tender; 40 to 50 minutes.

Let the sweet potatoes cool enough to handle.Peel them and discard the peels. Mash them with the drained carrots and the butter. Season with a little grated nutmeg, salt and pepper to taste. Reheat the purée before serving. This can be done in the same pot they were cooked in. You might want to save a little of the cooking water to thin the purée with if it looks like sticking. It can also be reheated very well in a microwave.




Last year at this time, I made my favourite Gingersnap recipe.

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