Carrot-Sweet Potato Puree
Ingrediënten
Makes 4 servings / Prep: 20 min., Cook: 17 min.
- 5 carrots sliced
- ¾ cup water
- ¼ cup butter or margarine
- 1 29-ounce can sweet potatoes, drained
- 1 16-ounce can sweet potatoes, drained
- 1 8-ounce container sour cream
- 1 tablespoon sugar
- 1 teaspoon grated lemon rind
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground red pepper
Instructies
- Microwave carrots and ¾ cup water in a glass bowl at HIGH 10 to 12 minutes or until tender.
- Drain.
- Process carrots and butter in a food processor until mixture is smooth, stopping to scrape down sides.
- Transfer to a large bowl.
- Process sweet potatoes until smooth, stopping to scrape down sides.
- Add to carrot mixture.
- Stir together sweet potato mixture, sour cream, and remaining ingredients.
- Spoon into a 1½-quart glass dish.
- (Cover and chill up to 2 days, if desired; let stand at room temperature 30 minutes.
- ) Microwave at HIGH 4 to 5 minutes or until thoroughly heated.
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