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Carrots and Potatoes Mousseline
4 to 6
Servings- Difficulty
Easy
Published 1966
Ingredients
6 3 3 tablespoons
Method
In separate saucepans cook the carrots and potatoes in boiling salted water until tender. Drain.
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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