Carrot & Sweet Potato Puree |
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This dish can be prepared up to the baking stage early in the day and refrigerated, leaving little work at dinner time. Serves 4. |
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| 1 lb. | Carrots | 450 g | |
| 1 large | Sweet potatoes | 1 large | |
| 2 tbsp | Cream | 25 mL | |
| 1 tbsp | Butter | 15 mL | |
| 1/4 tsp | Salt | 1 mL | |
| dash | cayenne | dash | |
| Additional butter | |||
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Peel carrots and potato and chop into pieces. Cook in boiling salted water until tender. Drain. Transfer vegetables to food processor and blend until smooth. Add cream, butter, salt and cayenne to puree. Process until well blended and butter melts. Transfer to oven proof dish. Dot with butter and bake in 350°F (180°C) oven for 15 to 20 minutes.. |
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Source: Lady Di's Finest Recipes