Best Carrot Tarragon Purée Recipes

Tarragon Carrots image

Provided by Lorac

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

8 small carrots, sliced 1/4 inch thick
2 tablespoons butter
3/4 tablespoon fresh tarragon, chopped
2 teaspoons balsamic vinegar
1/2 teaspoon honey
salt

Steps:

Tarragon Carrots image

Provided by Taste of Home

Time 20m

Yield 2 servings.

Number Of Ingredients 3

Steps:

Place 1 in. of water and carrots in a small saucepan; bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until crisp-tender. Drain. Add butter; stir to coat. Sprinkle with tarragon.

Nutrition Facts :

Carrot and Tarragon Soup image

Provided by Whisper

Categories European

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 tablespoon olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 lbs carrots, scraped and sliced
4 sprigs fresh tarragon
salt
fresh ground pepper, to taste
4 cups vegetable broth or 4 cups chicken broth
1/4 cup whipping cream
2 tablespoons fresh tarragon, chopped

Steps:

Melt the butter in a large saucepan over moderate heat.
Add the olive oil, onion and garlic and saute for a few minutes.
Add the carrot to the pan and toss together until well coated.
Add the lengths of fresh tarragon and toss together.
Add a little salt and pepper, lower the heat and cover the vegetables with a piece of buttered wax paper or parchment paper.
Press it down on top of the vegetables.
Cover and let the vegetables cook over low heat for about 10 minutes.
Remove the lid and the paper, add the broth and bring to a boil.
Cook vegetables until soft.
Remove and discard the tarragon stems.
Using a hand-held blender or regular blender or food processor, blend the vegetables to a puree.
When smooth, add the cream and reheat until quite hot.
Serve with a little fresh tarragon for garnish.