Rating: 4.5 stars
72 Ratings
  • 5 star values: 37
  • 4 star values: 20
  • 3 star values: 13
  • 2 star values: 0
  • 1 star values: 2

A puree of potatoes, with just a hint of nutmeg. Perfect for a cold day!

Recipe Summary

cook:
25 mins
total:
35 mins
prep:
10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Peel and cut vegetables into small, uniform pieces. Place in a pot, and cover with the chicken stock; use only the amount of stock needed to cover. Bring to a boil, and cook until vegetables are tender.

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  • Place vegetables and liquid into a food processor. Puree.

  • Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and butter. Add salt and pepper to taste.

Nutrition Facts

373 calories; protein 11.5g; carbohydrates 39.8g; fat 18.9g; cholesterol 40.8mg; sodium 1281.9mg. Full Nutrition
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