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Carrot and Parsnip Purée with Fresh Tarragon

Categories: Finger Foods, Kids' Favorites, Party Snacks, Quick to fix, Snacks, Vegetarian
Type: Spreads and Dressings

This rich, creamy purée can be made lighter with reduced calories by using vegetable stock instead of milk or cream

Prep Time: prep 10 mins

Cooking Time: cook 10-15 mins

Serves: makes 4 servings


  • 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
Carrot and Parsnip Purée with Fresh Tarragon photo

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  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 purée. 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.
  • prep 10 mins; cook 10-15 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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