Carrot and orange purée

Recipe from: 1/1/1992 12:00:00 AM
Ingredients 7
Servings 6
Time

Ingredients

  • 600
    g
    potatoes
  • 50
    g
    butter
  • salt, pepper and nutmeg
  • 150
    ml
    creamy, warmed milk
  • ADDITIONAL INGREDIENTS
  • 350
    g
    carrots
  • 1
    orange, grated rind and juice
 

Method

 
Boil potatoes, drain well. Put through metal sieve or press into rinsed pan. Beat in cubed butter and seasonings and gradually start adding the warm milk. Beat until light and fluffy, adding only enough milk to get the desired consistency. Peel and slice carrots, boil until just tender. Drain and purée in a blender with 40 ml of strained orange juice and grated rind. Stir into purée, and check consistency before adding the rest of the juice. Adjust seasoning and garnish with blanched needle shreds of orange rind. Serve with barbequed fillet.
 

Read more on: starch
 

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