Carrot & tarragon purée
This super simple, yet delicious, side dish has just three ingredients - perfect for no-fuss entertaining or with a laid-back Sunday roast
Ingredients
- 1kg pack carrots (preferably organic), sliced
- 50g butter
- 1 tbsp chopped tarragon leaves
Method
-
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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