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Carrot and Parsnip Puree with Fresh Tarragon

Carrot and Parsnip Puree with Fresh Tarragon Recipe

  • 5 large carrots, peeled and diced
  • 2 large parsnips, peeled and diced
  • 1 large baking potato, such as Idaho or russet, peeled and diced
  • 1 tbsp olive oil
  • 1/3 cup plus 1 tbsp whole milk or heavy cream, heated
  • 2 tsp chopped tarragon
  • Salt and freshly ground white pepper
  • Food processor
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 285kcal (14%)
Total Fat 12g (19%)
Saturated Fat 6g (29%)
Cholesterol 31mg (10%)
Total Carbohydrate 42g
Dietary Fiber 8g
Sugars 9g
Protein 4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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