Mashed carrots with Pernod

Mashed carrots with Pernod

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Cooking time

Prep: 5 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 8

This recipe from chef John Tovey sounds like an odd combination, but Sara wouldn't be without it for her Christmas lunch

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
118
protein
1g
carbs
12g
fat
7g
saturates
4g
fibre
0g
sugar
12g
salt
0.21g

Ingredients

  • 1¼kg large carrots, peeled and sliced
  • 60g butter
  • 2-3 tbsp Pernod

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Method

Boil the carrots for 20 mins until tender, then drain and return to the pan. Mash with the butter, Pernod and plenty of seasoning until fairly smooth and most of the moisture has evaporated. Tip in a bowl and cover. This will keep in the fridge for 2 days. On the day, heat in the microwave on High for 7 mins, or in the oven for 20 mins, until piping hot.

Recipe from Good Food magazine, December 2008

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Comments

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esagoodfood's picture
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Flavoursome, easy to prepare and doesn't suffer from advance preparation at all. Did the business at Christmas.

Skidz's picture

has anyone tried this with ouzo instead of pernod? does it work?!

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