Carrot & star anise purée

Carrot & star anise purée

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(7 ratings)

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Cooking time

Prep: 10 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 8

If you fancy adding something a little different to the table on Christmas Day, this seasonal purée could be just the thing

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
223
protein
3g
carbs
11g
fat
19g
saturates
11g
fibre
3g
sugar
10g
salt
0.3g

Ingredients

  • 50g butter
  • 1kg carrots, peeled and sliced
  • small handful tarragon leaves
  • 4 star anise
  • 400ml vegetable or chicken stock
  • 200ml double cream
  • juice 1 lemon

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Method

  1. Melt the butter in a large, shallow pan. Add the carrots, tarragon and star anise. Slowly cook for 10 mins until the carrots are glazed and starting to soften. Pour in the stock and bring to the boil, then simmer everything for 20 mins until cooked and the stock has reduced.
  2. Pour in the cream, bring back to the boil and simmer for 1 min more. Remove from the heat, take out the star anise and stir through the lemon juice. Season to taste, then blitz with a hand blender until as smooth as possible. The purée can now be chilled or frozen, then gently reheated before serving.

Recipe from Good Food magazine, December 2010

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Comments

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Frantic Flapjack's picture

This was delicious. Will definitely be on our Christmas dinner table.

janegatford's picture
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I made this side dish on Christmas eve, for Christmas day. Used the gammon stock instead of the stock cube. We all loved it. I have had to write out the recipe for my guests, it went down really well with the turkey.

lizleicester's picture
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Full quantities this time and it's in the freezer waiting for Christmas Day! Can hardly wait...

lizleicester's picture
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Delicious upgrade of the humble carrot. Scaled down the quantities but added slightly more stock so the carrots didn't boil dry.

david_balotelli's picture
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Downscaled all the ingredients to cook for two and didn't include the star anise (supermarket out of stock) and it still tasted amazing. Served with pan-fried shoulder of lamb steak, roasties and veg. Definately remembering this recipe.

gervais's picture
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Tried this recipe for the first time last year,took it to Hong Kong from Brisbane (frozen). It reheated beautifully and was great with the turkey lunch. It was a particularly lovely flavour but also it was a different texture to the other veggies,complimenting them really well. Doing it again this year!

nines_1984's picture

I made this last christmas to have a bit of variety in side dishes. It was amazing. Everyone loved it and will be making it this year for sure. I made it a few weeks in advance and froze it - defrosted really well.

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