Boiled New Potatoes With Carrot Butter
- Total Time
- 20 minutes
- Rating
- Notes
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Ingredients
- 1large carrot, cut in 6 pieces
- 1stick sweet butter at room temperature
- Dash nutmeg
- Dash white pepper
- Salt to taste
- 16small new potatoes
- ½teaspoon minced fresh parsley
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
205 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 3 grams protein; 356 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Cook carrot pieces in salted boiling water until tender. Drain and put them in bowl of blender. Add butter, nutmeg, pepper and salt. Puree mixture, stopping to scrape down sides of bowl if necessary. Put mixture in serving dish and chill until needed.
- Step 2
Boil new potatoes in salted water until tender. Serve hot with garnish of chopped parsley and carrot butter.
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