Recipe - Mashed Potatoes And Carrots

3 md Potatoes; (1 lb. scrubbed)
3 md Carrots (8 oz.) trimmed;
peeled and cut into 2 inch
chunks
2 Cloves garlic; peeled
1 tablespoon Unsalted butter
One half teaspoon Salt
One fourth teaspoon Fresh ground black pepper

My favorite comes from Jacques Pepin's "Simple and Healthy Cooking"

Remove any eyes or damaged areas from the potatoes with a parking knife.
Peel the potatoes and cut them into 2 inch chunks. Place the potatoes,
carrots and garlic in a large saucepan and add enough water to just cover
the vegetables by One half inch. Bring the water to a boil over high heat, then
reduce the heat to ow, cover and cook until the vegetables are soft. Drain,
retaining the liquid. (You should have One half cup of liquid; if you have more,
return the liquid to the saucepan and boil it until it is reduced to 1/2
cup.) Place the vegetables and the cooking liquid in the bowl of a food
processor (or blender) with the butter, salt and pepper. Process briefly,
just until combined. (small carrot chunks aout One fourth inch should still be
visible.) Serve

Per serving: 100 cal; 2.2g fat (19% of calories); 1.3g saturated fat;
6 mg chol; 195 mg. sodium
Posted to FOODWINE Digest by "Jenny S. Johanssen" johanssen@MATNET.COM
on Dec 16, 1997