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
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
- 1¼kg large carrots , peeled and sliced
- 60g butter
- 2-3 tbsp Pernod
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 5 mins
Cook 25 mins
Vegetarian
Ingredients
- 1¼kg 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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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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09 December 2008
zydes commented on this recipe
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06 February 2011
GlisGlis rated and commented on this recipe
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