Vous pouvez réaliser cette recette avec des vitelottes (pommes de terre violettes) ou pour un violet plus dense, avec un mix de pommes de terre normales et de carotte violette! Cette purée se mariera très bien avec vos viandes de Noël, ou amusera par exemple vos enfants!
You can make this recipe with vitelotte potatoes (purple potatoes) or for a denser purple look, you can mix normal potatoes and purple carrots! This purée will be perfect with your Christmas turkeys or meats, or can also amuse you kids!
The Ingredients (serves 6)
– 5 large potatoes
– 1 large purple carrot
– 1 piece of fresh ginger of about 3 cm
– 50g salted butter
– 4 tablespoon of thick cream
The Recipe
- Cook the potatoes and carrot in a large saucepan of salted water until soft.
- Drain and add the butter, cream, and grated ginger, mix all with a potato-masher. If it is too firm, you can dilute with milk or more cream and butter.