| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 3 | md | Potatoes; (1 lb. scrubbed) |
| 3 | md | Carrots (8 oz.) trimmed; peeled and cut into 2 inch chunks |
| 2 | Cloves garlic; peeled | |
| 1 | tb | Unsalted butter |
| 1/2 | ts | Salt |
| 1/4 | ts | 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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