← Back to Search Results
Carrot and Parsnip Puree with Fresh Tarragon

Photo by:
Comments: 1
 

Recipe

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.

Yield:
Makes 4 servings
Prep time: 10 Mins
Cooking time: 10&Ndash;15 Mins

Ingredients

  • 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

Directions

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.

Notes

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%)
1030mg
60mg
4g
9g
8g
42g
31mg (10%)
375mg (16%)
6g (29%)
12g (19%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • 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>

 

Explore Cookbooks on Cookstr

the-provence-cookbook The Provence Cookbook
by Patricia Wells
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
nigella-express Nigella Express
by Nigella Lawson
desserts-4-today Desserts 4 Today
by Abby Dodge
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
west-coast-cooking West Coast Cooking
by Greg Atkinson
lidias-italy Lidia's Italy
by Lidia Bastianich
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?