The BBC Good Food logo
Carrot & tarragon purée

Carrot & tarragon purée

By
Rating: 4 out of 5.2 ratings
Rate
loading...
Magazine subscription – Get a cocktail kit & exclusive class when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal86
fat6g
saturates3g
carbs6g
sugars5g
fibre4g
protein1g
salt0.5g
Advertisement

Ingredients

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.

Goes well with

Recipe from Good Food magazine, November 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content