Mashed carrots with Pernod
This recipe from chef John Tovey sounds like an odd combination, but Sara wouldn't be without it for her Christmas lunch
0
ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 5 mins
Cook 25 mins
Vegetarian
- 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.
PER SERVING
118 kcalories, protein 1g, carbohydrate 12g, fat 7 g, saturated fat 4g, fibre 0g, sugar 12g, salt 0.21 g
Recipe from Good Food magazine, December 2008.
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http://www.bbcgoodfood.com/recipes/8368/
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Ingredients
- 1¼ kg large carrots , peeled and sliced
- 60g butter
- 2-3 tbsp Pernod
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1
rating
Making your own sauce is really easy, and you can do it a few days ahead. Plus, this one uses only three ingredients
3
ratings
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 5 mins
Cook 25 mins
Vegetarian
Ingredients
- 1¼ kg large carrots , peeled and sliced
- 60g butter
- 2-3 tbsp Pernod
PER SERVING
118 kcalories, protein 1g, carbohydrate 12g, fat 7 g, saturated fat 4g, fibre 0g, sugar 12g, salt 0.21 g
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