Pureed Carrots And Potatoes - cooking recipe

Ingredients

1 bag mini carrots
1 lb. potatoes
1/2 tsp. sugar
1 c. half and half or milk
1/4 c. butter or margarine
salt, nutmeg and pepper

Preparation

Cook carrots with pinch of salt and sugar for about 15 minutes or until tender.
Cut potatoes in even pieces and boil with a pinch of salt until tender. Drain vegetables and then place together in deep pot over low heat.
Using an electric mixer, blend in the milk and butter.
Add nutmeg, salt and pepper to taste. Whip until fluffy.
Place in warm bowl and garnish with parsley.