Carrot & tarragon purée
- Sara Buenfeld
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Serves 8
Easy
Prep: 20 mins
Cook: 30 mins
A star rating of 4 out of 5.2 ratingsRate
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This super simple, yet delicious, side dish has just three ingredients - perfect for no-fuss entertaining or with a laid-back Sunday roast
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1kg pack carrot
(preferably organic), sliced
-
50g butter
-
1 tbsp chopped tarragon
leaves
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Nutrition: per serving
- kcal86
- fat6g
- saturates3g
- carbs6g
- sugars5g
- fibre4g
- protein1g
- salt0.5g
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Method
-
step 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.
Recipe from Good Food magazine, November 2014
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A star rating of 4 out of 5.2 ratings
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