- 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
- Bring a large saucepan of lightly salted water to a boil over high heat. Add the carrots and boil for 5 minutes. Add the parsnips and potatoes, and boil for 25 minutes longer, or until the vegetables are very tender. Drain well, shaking off any excess water.
- Put the vegetables and olive oil in a food processor, and process to a puree. With the motor running, slowly add the milk or cream. Transfer to a bowl, stir in the tarragon and season with salt and pepper. Serve hot.