- Course: Side Dish, Vegetable
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 30 Times
Can be made ahead of time.
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.
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.
Nutritional information is based on 1/8 teaspoon added salt per serving.