Truffle Potato and Carrot Puree Recipe by Paula Deen

Level: Easy

Time: 85 MINUTES

0 ratings

Ingredients

  • 2 lbs Yukon Gold potatoes, peeled
  • 3 oz heavy cream, divided
  • 2 oz unsalted butter
  • 6 drops black truffle oil
  • 1 1/2 lbs carrots, cleaned, peeled, and roughly chopped

Preparation

Truffle Potato:

 

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

 

Warm the 2 oz heavy cream - divided and butter in a stainless steel pot over low heat. Fold the cream mixture into the potatoes. Add salt and pepper, to taste, along with 6 drops of black truffle oil. Transfer to a serving bowl and serve.

 

Carrot Puree:

 

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. Add 1 oz heavy cream and puree. Season with salt and pepper, to taste. Transfer to a serving bowl and serve.

Truffle Potato and Carrot Puree

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product

Paula Deen Club       Sweet Home Savannah            Paula Deen Store