Truffle Potato and Carrot Puree

Name: Truffle Potato and Carrot Puree
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 57 grams whole sweet unsalted butter; 680 grams carrots, cleaned, peeled, and roughly chopped; 57 grams heavy cream; 28 grams heavy whipping cream; 4 servings Kosher salt; 4 servings Kosher salt and freshly ground white pepper; 6 drops black truffle oil; 4 servings Freshly ground white pepper; 907 grams Yukon gold potato, peeled

Truffle Potato and Carrot Puree might be just the side dish you are searching for. This gluten free and vegetarian recipe serves 4. One portion of this dish contains approximately 8g of protein, 22g of fat, and a total of 395 calories. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. A mixture of heavy whipping cream, kosher salt, heavy cream, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Bring a large pot of water to a boil over medium heat.

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Water

Equipment you will use

Pot

Add the potatoes and boil until fork tender, about 40 minutes. Strain the potatoes in a colander, then run the potatoes through food mill into a large bowl.

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Potato

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Colander

Bowl

Warm the heavy cream and butter in a stainless steel pot over low heat. Fold the cream mixture into the potatoes.

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Cream

Potato

Butter

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Pot

Add salt and pepper, to taste, along with 6 drops of black truffle oil.

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Salt And Pepper

Truffle Oil

Transfer to a serving bowl and serve.

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Bowl

Add the carrots to a stock pot and cover with water. Bring to a boil over medium heat and cook for 35 minutes. Strain the carrots and add to a blender.

Ingredients you will need

Carrot