Pierre Franey - Recipes - Potato and Carrot Puree
Featured Recipe Grilled Marinated Swordfish Steaks Browse Recipes by Category Enjoy your favorite recipe with wines selected by Jacques Franey, Pierre's son.
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Cooking tools:
- Food mill
- Potato ricer
- Ice cream scoop
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Colander
- Wooden spatula
- Wooden spoon
- Measuring cup
- Measuring spoon
- Stove
- Plate
Ingredients
- 3-4 Idaho potatoes (about 1 pound)
- 4-6 large carrots (about ¾ pound)
- ½ cup sliced onion
- Salt and freshly ground white pepper, to taste
- 1 tablespoon olive oil
- ½ cup warm whole milk
- ⅛ teaspoon freshly grated nutmeg
- 2 tablespoons finely chopped fresh coriander (cilantro)
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