Sweet potato & carrot pure
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Sweet potato & carrot pure
  Sweet    Potato    Vegetables    Carrots  
Last updated 6/12/2012 1:25:51 AM. Recipe ID 59987. Report a problem with this recipe.
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      Title: Sweet potato & carrot pure
 Categories: Vegetables
      Yield: 6 Servings
 
      2 lb Sweet potatoes,
      1 lb Carrots
  2 1/2 c  -water
      1 tb Sugar
     12 tb Butter
           -salt and pepper
    1/2 c  Crme frache
    1/2 ts Nutmeg; freshly ground
        ds Cayenne pepper; (optional)
 
    1. Scrub potatoes and cut a small, deep slit in the top of each.
  Set on the center rack of a a preheated 375F. oven and bake for
  about 1 hour, or until potatoes are tender when pierced with a fork.
    2. Meanwhile, peel and trim carrots and cut them into 1-inch
  lengths. Put them in a saucepan and add the water, sugar, 2 tbs. of
  the butter, and salt and pepper to taste. Set over medium heat, bring
  to a boil, and cook uncovered until water has evaporated and carrots
  begin to sizzle in the butter, about 30 minutes. The carrots should
  be tender. If not, add a little additional water and cook until
  carrots are done and all loquid has evaporated.
    3. Scrape out the flesh of sweet potatoes and combine with carrots
  in the bowl of a food processor fitted with a steel blade. Add
  remaining butter and the crme frache and process until very smooth.
    4. Add nutmeg, and season to taste with salt and pepper. Add
  cayenne, if desired, and process briefly to blend.
    5. To reheat, transfer to an ovenproof serving dish and cover with
  foil. Heat in a preheated 350F. oven for about 25 minutes, or until
  steaming hot.
                            =The Silver Palate Cookbook=
 




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Recipe ID 59987 (Apr 03, 2005)

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