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Ingredientes
- 3 med Potatoes, (1 pound scrubbed)
- 3 med Carrots (8 ounce.) trimmed, peeled and cut into 2 inch chunks
- 2 x Cloves garlic, peeled
- 1 Tbsp. Unsalted butter
- 1/2 tsp Salt
- 1/4 tsp Fresh grnd black pepper
Direcciones
- My favorite comes from Jacques Pepin's "Simple and Healthy Cooking" -
- Remove any eyes or possibly damaged areas from the potatoes with a parking knife.
- Peel the potatoes and cut them into 2 inch chunks. Place the potatoes, carrots and garlic in a large saucepan and add in sufficient water to just cover the vegetables by 1/2 inch. Bring the water to a boil over high heat, then reduce the heat to ow, cover and cook till the vegetables are soft. Drain, retaining the liquid. (You should have 1/2 c. of liquid; if you have more, return the liquid to the saucepan and boil it till it is reduced to 1/2 c..) Place the vegetables and the cooking liquid in the bowl of a food processor (or possibly blender) with the butter, salt and pepper. Process briefly, just till combined. (small carrot chunks aout 1/4 inch - should still be visible.) Serve
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 665g | |
| Calories 547 | |
| Calories from Fat 108 | 20% |
| Total Fat 12.38g | 15% |
| Saturated Fat 7.51g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 1307mg | 54% |
| Potassium 2570mg | 73% |
| Total Carbs 101.41g | 27% |
| Dietary Fiber 15.4g | 51% |
| Sugars 11.52g | 8% |
| Protein 11.71g | 19% |
