Carrot & star anise purée

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• HelenG

  29 December 2010

  HelenG rated this recipe

  

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• janet

  07 December 2011

  janet rated and commented on this recipe

  

  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!

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• David

  21 December 2011

  David rated and commented on this recipe

  

  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.

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• lizleicester

  14 February 2012

  lizleicester rated and commented on this recipe

  

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

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• lizleicester

  23 December 2012

  lizleicester commented on this recipe

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

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• JAG

  26 December 2012

  JAG rated and commented on this recipe

  

  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.

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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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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 10 mins

Cook 35 mins

Vegetarian

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

PER SERVING

223 kcalories, protein 3g, carbohydrate 11g, fat 19 g, saturated fat 11g, fibre 3g, sugar 10g, salt 0.3 g

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