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CARROT TARRAGON SAUCE

CARROT TARRAGON SAUCE 
              Eastside Cafe, Austin, TX

YIELD: 24 Servings (1/4 cup each)

 INGREDIENTS 

 California carrots, cut in 1/2-inch pieces
	                              	3 pounds

 Salt 			2 teaspoons

 Freshly ground white pepper	1/2 teaspoon

 Chopped, fresh tarragon	3 tablespoons


METHOD

   1.Cook carrots in salted, boiling water, partially covered, until
tender, about 15
     minutes. Drain; season with salt and pepper. Puree until smooth.
   2.Stir in tarragon.

SERVING SUGGESTIONS

Serve over vegetables.

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