Two-colour puree with herbs

Preparation time: 10 minutes
Cooking time: 30 minutes

INGREDIENTS (serves 4-6 people)

For the potato puree:
1 kg medium-sized potatoes, peeled (6-7 potatoes)
50 g butter
1 tsp salt
½ tsp freshly ground black pepper
250 ml STAMOU fresh cow’s milk, lukewarm
2 tbsp parsley, finely chopped

For the carrot puree:
1 kg medium-sized carrots, peeled
50 g butter
1 tsp salt
½ tsp freshly ground black pepper
250 ml STAMOU fresh cow’s milk, lukewarm
15 g butter to serve (optional)
2 tbsp dill, finely chopped

METHOD

Roughly chop the potatoes and the carrots.
Place the potatoes in a deep saucepan with enough water to cover them. Bring to the boil and cook over medium heat for 15-20 minutes, until soft.
Drain and return to the saucepan.
Mash with a potato masher or fork or puree press until smooth.
Add the butter and milk, stirring with a wooden spoon. Add the herbs and season with salt and pepper.
Repeat the process with the carrots (boil them for about 30 minutes).
Add the two purees to a serving bowl, rippling the two colours rather than mixing to combine.
Serve with 2-3 knobs of butter.

Watch the video for the recipe here.

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