Oriental Potato and Carrot Puree

Name: Oriental Potato and Carrot Puree
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g mainly waxy potatoes; 400 g Carrots; 7-10 Tbsp Salt; 150 ml Milk; 4 TABLESPOONS Tahin (sesame paste); 100 ml Orange juice; 7-10 Tbsp ground cumin; 7-10 Tbsp Sesame

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g mainly waxy potatoes
400 g Carrots
7-10 Tbsp Salt
150 ml Milk
4 TABLESPOONS Tahin (sesame paste)
100 ml Orange juice
7-10 Tbsp ground cumin
7-10 Tbsp Sesame

Directions

1
Peel and wash the potatoes and cut them roughly into pieces. Peel, wash and chop the carrots. Cover the potatoes and carrots and cook them in little boiling salted water for about 20 minutes.
2
Warm up the milk. Drain the potatoes and carrots and, except for some carrots for garnishing, press them through a potato press. Add tahini, orange juice and milk and stir in. Season to taste with salt and cumin.
3
Arrange and sprinkle with cumin, sesame seeds and carrot cubes.