Servings: 4
Calories: 180kcal
Instructions
- Clean, peel and slice the carrots.
- Peel the potatoes.
- Bring water to a boil. Add salt, 2 sprigs of thyme and a few leaves of bay leaf. Add both the carrots and the potatoes. Cook them for about 20 minutes until tender.
- Drain the water and return the carrots and potatoes to the pot. Let stand for a few minutes and allow remaining liquid to evaporate.
- Add the butter and milk and mash everything with a masher until smooth.
- Season with salt, pepper and a pinch of nutmeg, some cayenne pepper if desired
- Stir in fresh parsley for a fresh touch, if desired.
- Serve the carrot puree warm as a side dish.
Voedingswaarden
Calories: 180kcal
Variations
- Add a little honey for an even sweeter touch.
- Extra creaminess can be obtained by adding egg yolks or a spoonful of sour cream.
- Cooking an onion and/or a clove of garlic with it adds flavor.
