Truffle potato and carrot puree

  • Preparation Time15 mins
  • Cooking Time60 mins
  • Serves4
  • DifficultyEasy
Truffle Potato:
Carrot Puree:
2 pounds Yukon gold potato, peeled
1 1/2 pounds carrots, cleaned, peeled, and roughly chopped
2 ounces heavy cream
1-ounce heavy whipping cream
2 ounces whole sweet unsalted butter
Kosher salt
Freshly ground white pepper
Kosher salt and freshly ground white pepper
6 drops black truffle oil
Truffle potato:

1) Bring a large pot of water to a boil over medium heat. Add the potatoes and boil until fork tender, about 40 minutes. Strain the potatoes in a colander, then run the potatoes through food mill into a large bowl.

2) Warm the double cream and butter in a stainless steel pot over low heat. Fold the cream mixture into the potatoes. Add salt and pepper, to taste, along with six drops of black truffle oil.

Transfer to a serving bowl and serve.

Carrot puree:

1) Add the carrots to a stock pot and cover with water. Bring to a boil over medium heat and cook for 35 minutes.

2) Strain the carrots and add to a blender. Add the double cream and puree. Season with salt and pepper, to taste.

Transfer to a serving bowl and serve.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and, therefore, we cannot make representation as to the results.

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