Carrots and Potatoes Mousseline

Preparation info
  • 4 to 6

    Servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 6 carrots, scraped and quartered
  • 3 medium potatoes, peeled
  • 3 tablespoons butter

Method

  1. In separate saucepans cook the carrots and potatoes in boiling salted water until tender. Drain.

  2. Force the vegetables through a food mill and return them to one of the saucepans. Add the butter and beat with a wooden spoon. Add the cream while beating and season with a little nutmeg. Serve hot.