Carrot & tarragon purée
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Carrot & tarragon purée

By Sara Buenfeld

This super simple, yet delicious, side dish has just three ingredients – perfect for no-fuss entertaining or with a laid-back Sunday roast

  • Prep:20 mins
    Cook:30 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 86
  • fat 6g
  • saturates 3g
  • carbs 6g
  • sugars 5g
  • fibre 4g
  • protein 1g
  • salt 0.5g

Ingredients

  • 1kg pack carrots (preferably organic), sliced
  • 50g butter
  • 1 tbsp chopped tarragon leaves

Method

  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.

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