Sauces, conserves & preserves
Carrot and tarragon purée
The tarragon punctuates the carrots' sweetness with is sharp lemon-aniseed flavour in this quickly made purée. It could be eaten as a dip with pitta or crudités, or as a side, with or instead of mashed potato. This quick recipe goes well with chicken, feathered game and fish.
Ingredients
- 450g carrots, peeled and sliced
- 100g floury potatoes, peeled and cut into chunks
- ½ tsp sugar
- ½ tbsp lemon juice
- 1 tsp fresh tarragon, chopped or ½ tsp dried
- 25g butter
- fresh parsley, chopped
- salt and pepper
Method
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Step 1
Put the carrots, potatoes, sugar, lemon juice, tarragon and a pinch of salt in a pan. Add enough water to cover, bring up to the boil and simmer until vegetables are very tender. Drain, reserving the cooking liquid.
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Step 2
Place the vegetables in a food processor with 2 tablespoons of the cooking water. Whizz to a smooth purée, adding more cooking water if necessary. Taste and adjust seasonings. Cool if not serving straight away.
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Step 3
To reheat the purée, stir over a moderate heat with butter until piping hot. Pile into a serving bowl and scatter with parsley.
