Truffle Potato and Carrot Puree - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A elegant vegetable side dish that's great with steak.
Ingredients
- 2 lbs Yukon Gold potatoes, peeled
- 3 oz heavy cream, divided
- 2 oz unsalted butter
- 6 drops black truffle oil
- 1 1/2 lbs carrots, cleaned, peeled, and roughly chopped
Instructions
- 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.
- Warm the 2 oz heavy cream - divided 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 6 drops of black truffle oil. Transfer to a serving bowl and serve.
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