| 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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