Mashed carrots with Pernod

Mashed carrots with Pernod

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(1 ratings)

Prep: 5 mins Cook: 25 mins

Easy

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

  • Vegetarian

Nutrition: per serving

  • kcal118
  • fat7g
  • saturates4g
  • carbs12g
  • sugars12g
  • fibre0g
  • protein1g
  • salt0.21g
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Ingredients

  • 1¼kg large carrots, peeled and sliced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 60g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2-3 tbsp Pernod

Method

  1. 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.

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Comments (2)

esagoodfood's picture
4

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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