| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Sweet potatoes, |
| 1 |
lb |
Carrots water |
| 1 |
tb |
Sugar |
| 12 |
tb |
Butter salt and pepper |
| 1/2 |
c |
Cr.me fra.che |
| 1/2 |
ts |
Nutmeg; freshly ground |
|
ds |
Cayenne pepper; (optional) |
|
|
=The Silver Palate Cookbook= |
INSTRUCTIONS
1. Scrub potatoes and cut a small, deep slit in the top of each. Set on
the center rack of a a preheated 375°F. oven and bake for about 1 hour, or
until potatoes are tender when pierced with a fork.
2. Meanwhile, peel and trim carrots and cut them into 1-inch lengths. Put
them in a saucepan and add the water, sugar, 2 tbs. of the butter, and salt
and pepper to taste. Set over medium heat, bring to a boil, and cook
uncovered until water has evaporated and carrots begin to sizzle in the
butter, about 30 minutes. The carrots should be tender. If not, add a
little additional water and cook until carrots are done and all loquid has
evaporated.
3. Scrape out the flesh of sweet potatoes and combine with carrots in the
bowl of a food processor fitted with a steel blade. Add remaining butter
and the cr.me fra.che and process until very smooth.
4. Add nutmeg, and season to taste with salt and pepper. Add cayenne, if
desired, and process briefly to blend.
5. To reheat, transfer to an ovenproof serving dish and cover with foil.
Heat in a preheated 350°F. oven for about 25 minutes, or until steaming
hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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