Vibrant Carrot and Sweet Potato Purée using a Lufthous
Mastermix, MasterMix Plus, MasterMix E-Touch
(4.8)
Preparation time
58 min
Total time
60 min
Servings
4
Calories / Serving
63 Cals
Difficulty
Easy
This delightful Carrot and Sweet Potato Puree is not just a feast for the eyes but also a treasure trove of nutrition! Originating from the humble roots of culinary traditions, this vibrant dish combines the earthy sweetness of sweet potatoes with the bright, fresh notes of carrots, creating a creamy concoction that even the pickiest eaters can't resist. Fun fact: sweet potatoes were once considered a delicacy in ancient Peru, and today, they continue to charm palates around the globe! Perfect for baby food or as a side for the health-conscious, this puree is your ticket to a colorful plate and a happy tummy.
Ingredients
- 600 g Carrot
- 600 g Sweet potato
- 600 g Water
- 30 g Butter
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 10 g Fresh parsley
- 10 g Fresh chive
Steps
Carrot and Sweet Potato Prep
- Peel the carrots.
- Cut in pieces, and add 300 g of carrot in a cutting board.
- Peel the sweet potatoes.
- Cut in pieces, and add 300 g of sweet potato in the cutting board.
Toast the Bread
- Cut bread into small cubes.
- Cook in the oven without added oil and turn as soon as the face is golden.
- Setaside the preparation content on a plate.
Purée the vegetables
- Add 300 g of carrot, 300 g of sweet potato, 600 g of water in the food processor bowl.
- Mix manual: 25:00min / 100°C / Speed 1.
- Drain the content of the food processor bowl in a strainer.
- Wash the food processor bowl.
- Add 30 g of butter, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 5. The mixture should be homogeneous, if it is not the case scrape the edges of the bowl with the spatula and mix again
Garnish and Serve
- Finely chop fresh parsley using a knife.
- Add 10 g of fresh parsley on the cutting board.
- Finely chop fresh chives using a knife.
- Add 10 g of fresh chive on the cutting board.
- Garnish the purée with toasted bread cubes, fresh parsley, and fresh chives.
- Serve immediately.
