Rosemary Potato and Carrot Puree Recipe Gluten-free, dairy-free (casein-free),
hypotoxic and vegan

PORTIONS: 6 to 8

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ORGANIC INGREDIENTS

  • 1.25 kg Yukon Gold potatoes, peeled and cut into pieces (about 10)
  • 675 g carrots, peeled and sliced (about 6 medium)
  • 2 sprigs of fresh rosemary (tied in a muslin)*
  • 2.5 ml (1/2 tsp) salt
  • Water for cooking
  • 60 ml (4 tbsp) margarine **
  • plant-based milk substitute, if necessary
  • Salt and pepper, to taste
  • 2 green onions, finely chopped
  • 15 ml (1 tbsp) fresh rosemary, finely chopped

PREPARATION

  1. Place potatoes, carrots and rosemary in a large saucepan. Cover with water and add salt.
  2. Bring to a boil and simmer over medium heat until vegetables are cooked and really tender.
  3. Remove the rosemary and drain.
  4. Using a pestle, mash vegetables with margarine.
  5. Add the plant-based milk substitute gradually, pounding between each addition, until a smooth and creamy puree is obtained.
  6. Season with salt and pepper, to taste, then add green onions and fresh rosemary.

 

Photo recipe Rosemary Potato and Carrot Puree Gluten-free, dairy-free (casein-free), hypotoxic and vegan By: Cuisine l'Angélique

Easy to prepare, this puree adds a festive air to your menu!

Note : The weight of potatoes and carrots is given once they are peeled.

TIP

* If you don't have cheesecloth on hand, simply use a piece of cotton as a bag to hold the rosemary that you can tie with a baking string.

** If you do not follow a diet excluding dairy products you can replace margarine with butter.