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Carrot and Parsnip Puree with Fresh Tarragon

Carrot and Parsnip Puree with Fresh Tarragon
You can never have too many side dish recipes, so give Carrot and Parsnip Puree with Fresh Tarragon a try. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 206 calories, 1g of protein, and 20g of fat each. It is a good option if you're following a gluten free and vegetarian diet. If you have baking potato, carrots, heavy cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

1
Bring a large saucepan of lightly salted water to a boil over high heat.
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WaterWater
Equipment you will use
Sauce PanSauce Pan
2
Add the carrots and boil for 5 minutes.
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CarrotCarrot
3
Add the parsnips and potatoes, and boil for 25 minutes longer, or until the vegetables are very tender.
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VegetableVegetable
ParsnipParsnip
PotatoPotato
4
Drain well, shaking off any excess water.
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WaterWater
5
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.
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VegetableVegetable
Olive OilOlive Oil
CreamCream
MilkMilk
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Food ProcessorFood Processor
6
Transfer to a bowl, stir in the tarragon and season with salt and pepper.
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Salt And PepperSalt And Pepper
TarragonTarragon
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BowlBowl
7
Serve hot.
8
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DifficultyHard
Ready In1 h
Servings4
Health Score10
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
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