- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1kg carrots, peeled and sliced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- small handful tarragon leaves
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- 4 star anise
Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
- 400ml vegetable or chicken stock
- 200ml double cream
- juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
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.
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.