Cookstr.com

Carrot and Parsnip Puree with Fresh Tarragon

Updated February 23, 2016
(1 Votes)

0 Comments

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.

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.

Makes4 servings

Preparation Time10 min

Preparation Time - Text10 mins

Cooking Time10 min

Cooking Time - Text15

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party

Recipe Courseside dish, vegetable

Equipmentfood processor

Five Ingredients or LessYes

Mealdinner

Moodstressed

Taste and Texturecreamy, rich, savory

Type of Dishvegetable

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
  • Food processor

Instructions

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.

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.

YOUR RECENTLY VIEWED RECIPES

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

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:french parsnips recipes

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password