Carrot & tarragon purée

Carrot & tarragon purée

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(2 ratings)

Prep: 20 mins Cook: 30 mins

Easy

Serves 8
This super simple, yet delicious, side dish has just three ingredients - perfect for no-fuss entertaining or with a laid-back Sunday roast

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal86
  • fat6g
  • saturates3g
  • carbs6g
  • sugars5g
  • fibre4g
  • protein1g
  • salt0.5g
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Ingredients

  • 1kg pack carrot (preferably organic), sliced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp chopped tarragon leaves
    Tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

Method

  1. Boil the carrots in salted water for 20-25 mins until tender. Drain in a colander and leave to steam-dry for 1-2 mins. Return to the pan with the butter and roughly mash if you would like a little texture in them, or blitz with a hand blender for a silky-smooth purée. Season well and stir in the tarragon. Will keep in the fridge for 3 days. Reheat in the microwave for 2-3 mins, or in a pan.

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Comments (2)

Frantic Flapjack's picture
2.5

This was not as good as I had hoped. I thought it would have a better depth of flavour. It needs to be seasoned well.

kfurber's picture
5

Simple and delicious. Great for Christmas lunch as it can be prepared in advance.

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