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Carrot And Potato Puree

serves 4-6

This is not only a recipe; it is also a model for countless combined vegetable purees. Other good combinations are turnip and potato, celery root and potato, beet and potato -- vary the seasonings to suit.

Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.


1 pound carrots, coarsely chopped
3/4 pound peeled potatoes
3 cups water
3 tablespoons sugar
1 tablespoon kosher salt
1 teaspoon ground cumin
6 tablespoons unsalted butter
1/2 cup heavy cream


prep: 10 minutes
total: 45 minutes


food processor


1. Put the carrots and potatoes in a saucepan with the water, sugar, 2 teaspoons salt, and cumin. Simmer over medium heat for 30 minutes, or until tender.

2. Drain the carrot-potato mixture and place it in the work bowl of a food processor. Process with on-off pulses until the mixture is nearly smooth but small pieces of carrot still show. Add the butter, 1 tablespoon at a time, then beat in the cream and remaining teaspoon of salt.

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