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Truffle Potato and Carrot Puree Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
4 Servings
$ /Serving

Truffle Potato and Carrot Puree Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 Servings
$ /Serving

Ingredients

  • 2 lb Yukon Gold potato, peeled
  • 3 oz heavy cream, divided
  • 2 oz whole sweet unsalted butter
  • 6 drops black truffle oil
  • 1 1/2 lb 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 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 the heavy cream and puree. Season with salt and pepper, to taste. Transfer to a serving bowl and serve.

*Cook's Note: If accompanying Patrick McNamara's Grilled NY Striptease, assemble onto plates, then arrange the steak and Bordeaux Syrup on top.

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