Carrot and Parsnip Puree with Fresh Tarragon

1. 1

   Bring a large saucepan of lightly salted water to a boil over high heat.

2. 2

   Add the carrots and boil for 5 minutes.

3. 3

   Add the parsnips and potatoes, and boil for 25 minutes longer, or until the vegetables are very tender.

4. 4

   Drain well, shaking off any excess water.

5. 5

   Put the vegetables and olive oil in a food processor, and process to a puree.

6. 6

   With the motor running, slowly add the milk or cream.

7. 7

   Transfer to a bowl, stir in the tarragon and season with salt and pepper.

8. 8

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.