Vegetarian Recipes - Carrot and Potato Puree Recipe

  
 

Carrot and Potato Puree Recipe

 

Ingredients

 

Serves 4

  • 1 onion, finely chopped

  • 3 tbsp extra-virgin olive oil

  • 1 sprig rosemary

  • 4 leeks, finely chopped

  • 14 oz/400 g carrots, peeled and chopped

  • salt to taste

  • 2 large potatoes, peeled and chopped

  • 1 quart/1 liter Vegetable Stock

Method:

  1. Sauté the onion in the oil in a large saucepan over medium heat for 5 minutes, or until tender.

  2. Add the rosemary, leeks, carrots, salt and sauté for 5 minutes.

  3. Add the potatoes and pour in with the vegetable stock. Cover and cook for about 20 minutes, or until all the vegetables are tender.

  4. Discard the rosemary and process the mixture in a food processor or blender until smooth.

  5. Season with salt and transfer to a heated serving bowl. Serve hot.