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Carrot and Parsnip Puree with Fresh Tarragon Recipe-1129

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Comments: 1


This rich, creamy puree can be made lighter with reduced calories by using vegetable stock instead of milk or cream. Good with all roast or grilled meats, poultry, and game.

Makes 4 servings
Prep time: 10 Mins
Cooking time: 10–15 Mins


  • 5 large carrots, peeled and diced
  • 2 large parsnips, peeled and diced
  • 1 large baking potato, such as Idaho or russet, peeled and diced
  • 1 tbsp olive oil
  • 1/3 cup plus 1 tbsp whole milk or heavy cream, heated
  • 2 tsp chopped tarragon
  • Salt and freshly ground white pepper

Special Equipment:

  • Food processor


1. Bring a large saucepan of lightly salted water to a boil over high heat. Add the carrots and boil for 5 minutes. Add the parsnips and potatoes, and boil for 25 minutes longer, or until the vegetables are very tender. Drain well, shaking off any excess water.

2. Put the vegetables and olive oil in a food processor, and process to a puree. With the motor running, slowly add the milk or cream. Transfer to a bowl, stir in the tarragon and season with salt and pepper. Serve hot.


Prepare ahead: The puree can be made a day in advance and gently reheated just before serving; stir in a little extra milk or cream if the consistency is too thick.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

285kcal (14%)
89mg (9%)
26mg (44%)
844mcg RAE (28%)
31mg (10%)
375mg (16%)
6g (29%)
12g (19%)
2mg (9%)

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  • frenchcooker

    01.26.13 Flag comment

    why don't label the french name of parsnips, takes a long time to notice parsnips and Panais is the same thing, also I collected some recipes about panais in this site:<a href="http://frenchcookonline.org/french-parsnips-panais-recipes/">french parsnips recipes</a>


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