Carrot Puree with Tarragon Recipe

Ingredients:

• 6 large carrots, peeled and chopped
• 3 tablespoons unsalted butter
• 1 tablespoon fresh tarragon, chopped
• 1/4 cup heavy cream
• Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to boil.
2. Add the chopped carrots and cook until tender, about 10-12 minutes.
3. Drain the cooked carrots and place them in a food processor or blender.
4. Add the butter, tarragon, and heavy cream to the food processor, then pulse until smooth and creamy.
5. Adjust the consistency with more or less cream, depending on your preference.
6. Season with salt and pepper to taste.
7. Transfer the puree to a serving bowl and garnish with additional tarragon.

Serving Suggestions:

• This carrot puree pairs well with roasted meats like chicken or pork, or grilled fish.
• For added texture, top with toasted nuts or breadcrumbs before serving.
• It can also be served as a side dish with a fresh green salad.

Verdict:

This Carrot Puree with Tarragon is a delicious and easy side dish that’s perfect for any meal. The sweetness of the carrots is balanced nicely by the slightly bitter taste of tarragon, making it a great accompaniment to savory meats and fish. The addition of heavy cream gives the puree a velvety texture that’s hard to resist. Overall, it’s a recipe worth trying!