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Ingredientes
- 1 pound carrots, peeled and quartered
- 1 1/2 lbs. yellow turnip, peeled and cubed
- 1/2 teaspoon salt
- Boiling water
- 1 c. heavy cream
- 2 tbsp. butter
- Dash of white pepper
Direcciones
- In 3 qt saucepan, boil carrots and turnip with salt till tender. Drain and mash vegetables. Add in heavy cream, a little at a time, to get a fluffy smoothness. Return puree to pan; heat and add in butter and pepper, stirring till butter melts and puree starts to bubble. Add in additional salt and pepper, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 283g | |
| Recipe makes 4 servings | |
| Calories 234 | |
| Calories from Fat 151 | 65% |
| Total Fat 17.24g | 22% |
| Saturated Fat 10.61g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 505mg | 21% |
| Potassium 611mg | 17% |
| Total Carbs 19.39g | 5% |
| Dietary Fiber 5.3g | 18% |
| Sugars 10.06g | 7% |
| Protein 2.86g | 5% |
