Carrot and Parsnip Puree with Fresh Tarragon
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.
Preparation Time10 min
Preparation Time - Text10 mins
Cooking Time10 min
Cooking Time - Text15
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party
Recipe Courseside dish, vegetable
Five Ingredients or LessYes
Taste and Texturecreamy, rich, savory
Type of Dishvegetable
- 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
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.
2008 Dorling Kindersley