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Carrot And Parsnip Puree With Fresh Tarragon

Nutrition per serving    (USDA % daily values)
CAL
259
FAT
36%
CHOL
14%
SOD
5%

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Ingredients for 4 servings

1/3 cup plus 1 tbsp whole milk or heavy cream , heated

1 tbsp olive oil

1 large baking potato , such as Idaho or russet, peeled and diced

2 tsp chopped tarragon

5 large carrots , peeled and diced

salt and freshly ground white pepper

2 large parsnips , peeled and diced

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