← 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: 10–15 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>

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
the-sweet-life The Sweet Life
by Kate Zuckerman
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
new-american-table New American Table
by Marcus Samuelsson
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
lidias-italy Lidia's Italy
by Lidia Bastianich
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for 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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?