| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Potatoes, 1 lb. scrubbed |
| 3 |
|
Carrots, 8 oz. trimmed |
|
|
peeled and cut into 2 |
|
|
inch |
|
|
chunks |
| 2 |
|
Cloves garlic, peeled |
| 1 |
T |
Unsalted butter |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Fresh ground black pepper |
INSTRUCTIONS
My favorite comes from Jacques Pepin's "Simple and Healthy Cooking" -
Remove any eyes or damaged areas from the potatoes with a parking
knife. Peel the potatoes and cut them into 2 inch chunks. Place the
potatoes, carrots and garlic in a large saucepan and add enough water
to just cover the vegetables by 1/2 inch. Bring the water to a boil
over high heat, then reduce the heat to ow, cover and cook until the
vegetables are soft. Drain, retaining the liquid. (You should have 1/2
cup of liquid; if you have more, return the liquid to the saucepan and
boil it until it is reduced to 1/2 cup.) Place the vegetables and the
cooking liquid in the bowl of a food processor (or blender) with the
butter, salt and pepper. Process briefly, just until combined. (small
carrot chunks aout 1/4 inch - should still be visible.) Serve Per
serving: 100 cal; 2.2g fat (19% of calories); 1.3g saturated fat; 6 mg
chol; 195 mg. sodium Posted to FOODWINE Digest by "Jenny S.
Johanssen" <johanssen@MATNET.COM> on Dec 16, 1997
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