Root veggie bearnaise

I love Bearnaise sauce but most of all I love tarragon. This carrot parsnip puree actually tastes surprisingly close to Bearnaise but is much healthier. It's a fun and unusual side dish. Serve with meat (I've tried both steak and lamb and I'm sure chicken would work too) and a salad. And don't forget a good red wine!

From Enjoy Wine & Spirits Magazine #7, March 2010.

~1 lb (400 g) carrot
~1 lb (400 g) parsnips

1 onion
4 Tbs white wine vinegar
4 white pepper corns
1 bunch tarragon
5/6 cups (200 ml) water
½ stick (50 g) butter

Peel and cut carrots and parsnips in smaller pieces. Strain the water and puree the carrots and the parsnips with a immersion blender.
Finely chop the onion. Boil onion, white pepper corns, tarragon in white wine vinegra and water. Make sure all the liquid is absorbed. Throw away the pepper corns.
Add the tarragon-onion mix to the carrot-parsnip puree and butter. Add salt to taste.

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