Trio of Duchesses: carrot, pea and potato purée


Pea purée
2 cups of frozen or fresh peas
2 stalks of mint
1 potato
salt, pepper

Carrot purée
2 carrots
1 potato
salt, pepper

Potato purée

3 potatoes
salt, pepper

Peel and chopp the potatoes and the carrots.
Cook the potatoes until tender in a large saucepan with enough water to cover them.
Then do the same for the carrots (they will take less time) and then the peas (which will tale less than 10 min).
Blend the mint in a food processor.
Blend each purée with a fork. Add salt, pepper to each and int to the pea purée.
In a [pipe?] set the purée into Duchesses.
Let them dry in a preheated oven at 150°C/300°F for 10 min.
Serve and enjoy.

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4 Responses to “Trio of Duchesses: carrot, pea and potato purée”

  1. At last some time together, three colour Duchesses with spicy lentil sesame balls with their creamy dip and salad. « Experiments in dessertarian cooking Says:

    […] spicy lentil sesame balls with their creamy dip and salad. July 3, 2009 — Zoé Dinner -Pea and mint purée in Duchesse -Carrot purée in Duchesse -Potato purée in Duchesse -Coral lentils spicy balls -Cucumber slices […]

  2. Acommoding leftovers « Experiments in dessertarian cooking Says:

    […] content: -Pea and mint purée -Carrot purée -Potato purée -Frozen raspberries -Dried fruits and pecan nut -Apple quarter […]

  3. Zoe’s in a hurry « Experiments in dessertarian cooking Says:

    […] Bento -Spinach and mushroom -Rice -Cucumber -Carrot notes -Banana -Yoghurt -Pea and mint purée in Duchesse […]

  4. Hand made presents, kiwi and mint jelly « Experiments in dessertarian cooking Says:

    […] -Lens and rice -Potato purée -Kiwi and mint jelly […]


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