You will need to take the potatoes and peel them. The same actions are done with carrots. If the potatoes are large, they should be cut into pieces. But it’s better to prepare small potatoes in advance. You need to heat the water so that it becomes hot and then pour it over the carrots and potatoes. Next, peel the garlic clove and place it in water. Vegetables must be well cooked. If they are raw, then you shouldn’t expect the dish to be tasty.
When the vegetables are cooked, they are removed from the heat, then the water is carefully drained. Slightly cooled carrots and potatoes are rubbed through a sieve. It is better to use a metal sieve.
Take a glass of milk, pour into a small saucepan and bring to a boil. Then add butter. As soon as the butter has melted, slowly and very carefully introduce the resulting mixture into the vegetable puree. Then you need to take ground nutmeg and coriander and add to the mixture. And finally, you need to add salt to the mixture and then beat it well. Delicious mashed potatoes with carrots serve as a side dish. When serving, it is recommended to make a beautiful decoration, that is, decorate the side dish with slices of boiled carrots.
What secret does the chef know about making mashed potatoes with carrots?
When serving this dish, you can take fresh herbs (dill or parsley) and decorate the dish with it. The view will be simply amazing.
Potato and carrot puree
Potato and carrot puree is one of those recipes that doesn’t need to be described step by step, because everything is very simple here! Boiled potatoes pureed with boiled carrots, butter or milk as desired. That's the whole recipe.
However, this side dish is still worthy of attention. Despite its simplicity, vegetable puree turns out very tasty, tender, and adds variety to the daily menu.
Choose non-waxy varieties of potatoes so that the root vegetables cook quickly. Cut the carrots into pieces two to three times smaller than the potatoes so that the cooking time coincides.
Use milk, cream or butter to give the side dish a creamy texture.
Or try cooking mashed potatoes with carrots with vegetable cream (soy, coconut) or olive oil.
We will need:
Wash the vegetables, peel and cut into small pieces. Cut the potatoes larger than the carrots, as the cooking time for carrots is much longer.
Pour in drinking water, add salt and cook until tender over low heat, constantly skimming off the foam.
If you are preparing puree with milk, then drain the vegetable broth, heat the milk slightly, but do not boil, and pour it into the potatoes and carrots. Chop the vegetables until smooth or blend with a blender. Top the garnish with fresh herbs.
Vegetable puree is perfect as a side dish or as a main dish for small children aged 9 months and older. And don't forget to try it in the summer season.
Bon appetit!
Technological map for culinary products No. 3.
Description of the technology for preparing potato and carrot porridge:
The weight of already peeled potatoes is given specifically, since the waste from them can be greater or less. If these are new potatoes, then there will be practically no them, but with old ones you will have to cut and trim them.
According to technology, the weight of peeled carrots should be approximately 120 grams. But let's not count everything down to the gram. If you have 500 grams of potatoes and 110 carrots, you will get exactly the same simple and tasty puree.
Let's begin. Our potatoes have already been peeled, and if the tubers were large, then you just need to cut them into 2-4 or maybe more parts so that everything cooks faster.
Place the potatoes in a saucepan, fill them with water to cover by about 2 centimeters, and let them cook. Salt the water.
Cut the carrots into thin discs and place in a frying pan. We will let her in. There, in the frying pan, add a piece butter(about 1/3 of the total amount) and pour 70-80 grams of water. Bring all this to a boil and cook under a closed lid over low heat until the carrots are soft. It took me about 15 minutes. If the carrots are not completely ready, then you will feel pieces of them in the puree, and this is not good.
Grind the finished carrots through a sieve.
Bring the milk to a boil and stir in the remaining piece of butter.
Completely drain the water from the finished potatoes and grind them. I use a regular potato masher.
I did this with carrots: I threw them into a blender, added a third of boiled milk and blended until completely smooth. If you want complete, guaranteed uniformity, you can also grind it through a sieve.
Combine grated carrots with potatoes, pour in milk and beat until fluffy and homogeneous. I do this using a mixer.
