Carrots and Potatoes Mousseline

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Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 carrots, scraped and quartered
  • 3 medium potatoes, peeled
  • 3 tablespoons butter
  • ½ cup heavy cream
  • Freshly grated nutmeg


  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.

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