Carrot & star anise purée

Carrot & star anise purée

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(9 ratings)

Prep: 10 mins Cook: 35 mins


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

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal223
  • fat19g
  • saturates11g
  • carbs11g
  • sugars10g
  • fibre3g
  • protein3g
  • salt0.3g
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  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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

    Star anise

    star an-eese

    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…


  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.

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Comments, questions and tips

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20th Dec, 2019
Delicious, beautiful flavour; tangy and unusual but not overpowering. I drained my stock at end of stage 1 as it hadn’t reduced much (I had sliced my carrots via the magimix so they were quite thin and cooked quickly). I returned 100ml and continued with stage 2. Good decision as once wizzed it would have been far too sloppy otherwise. As it is, it has a light almost mousse like texture. I plan to freeze ready for Christmas Day next week, like others am so pleased that’s one less thing to do on the day and I’m sure it will be a very popular addition to the table.
27th Dec, 2016
Fantastic! A) wonderful flavours, really sweet, really delicious B) easy to make and freeze ahead, the key to a happy Christmas C) reheats on hob or microwave so no more pressure on oven space D) fantastic complement to other elements of Xmas dinner. Will def be a staple for our Xmas meal!
Frantic Flapjack
5th Dec, 2013
This was delicious. Will definitely be on our Christmas dinner table.
26th Dec, 2012
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.
23rd Dec, 2012
Full quantities this time and it's in the freezer waiting for Christmas Day! Can hardly wait...
14th Feb, 2012
Delicious upgrade of the humble carrot. Scaled down the quantities but added slightly more stock so the carrots didn't boil dry.
21st Dec, 2011
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.
7th Dec, 2011
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!
17th Oct, 2013
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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