Carrot and potato puree. Kindergarten-style mashed potatoes with carrots Puree with carrots and onions

Carrot and potato puree

Mashed potato and carrot puree is one of those recipes that you don’t need to paint step by step, because everything is very simple here! Boiled potatoes are mashed with boiled carrots, butter or milk as desired. That's the whole recipe.

However, this side dish still deserves attention. Despite its simplicity, vegetable puree turns out to be very tasty, tender. It brings variety to the daily menu.

Choose non-waxy potatoes so that the root vegetables boil quickly. Cut the carrots into pieces two to three times smaller than the potatoes so that the cooking time matches.

Use milk, cream or butter to give the garnish a creamy texture.

Or try making carrot mashed potatoes with vegetable cream (soy, coconut) or olive oil.

We will need:

• 6 pcs. medium sized potatoes
• 2 medium sized carrots
• drinking water or milk
• vegetable oil or butter
• fresh herbs for garnish
• salt, pepper to taste

Wash vegetables, peel and cut into small pieces. Cut potatoes larger than carrots, because the cooking time for carrots is much longer.

Pour drinking water, salt and cook until tender over low heat, constantly removing the foam.

If you are preparing mashed potatoes with milk, then drain the vegetable broth, warm the milk slightly, but do not boil, and pour it into the potatoes and carrots. Chop the vegetables up homogeneous mass or beat with a blender. Garnish top with fresh herbs.

Vegetable puree is perfect for a side dish or as a main dish for small children from 9 months. And in the summer season, do not forget to try.

Enjoy your meal!

You will need to take a potato and peel it. The same actions are done with carrots. If the potatoes are large, then it should be cut into pieces. But it is better to prepare small potatoes in advance. The water must be heated so that it becomes hot and then pour carrots and potatoes with it. Next, a clove of garlic is peeled and placed in water. Vegetables must be well cooked. If they are raw, then you should not count on the fact that the dish will turn out delicious.

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, very carefully, the resulting mixture is introduced into the vegetable puree. Then you need to take ground nutmeg, as well as coriander and add to the mixture. And finally, you need to add salt to the mixture and then beat it well. Delicious puree from potatoes with carrots acts as a side dish. When submitting it is recommended to do 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 applying this dish, you can take fresh herbs (dill or parsley), and decorate the dish with it. The view will be just amazing.

I think that not many housewives prepare such a variant of mashed potatoes, but in vain. Mashed potatoes and carrots are incredibly tasty, slightly sweet, with juicy pieces of carrots and very beautiful in appearance. By the way, butter and milk can be omitted, then it can be an excellent side dish during the fasting period. If you have never cooked mashed potatoes and carrots, then I highly recommend it, you will certainly like it.

Prepare the items on the list. Peel potatoes and carrots, wash under running water. Carrots should be juicy and sweet, then the finished puree will turn out the same.

Now there is one tricky moment. If you want a homogeneous puree, then put chopped carrots in water, boil them for 10 minutes, then add potatoes and cook them together for another 15 minutes. My family loves that carrot pieces taste good and can be seen in ready dish, so I put the vegetables at the same time and cook until the potatoes are fully cooked, while the carrots will remain a little denser. Salt the water to taste.

Drain the water, put the butter, cut into pieces. Puree the vegetables with a pulper.

Now puree a little pepper to taste and pour in the milk, adjusting the density as desired.

Delicious mashed potatoes and carrots are ready. Serve with fresh vegetables and favorite meat.

Enjoy.