Mashed carrots with Pernod
- Sara Buenfeld
Save recipe
Serves 8
Easy
Prep: 5 mins
Cook: 25 mins
A star rating of 4.5 out of 5.2 ratingsRate
loading...
This recipe from chef John Tovey sounds like an odd combination, but Sara wouldn't be without it for her Christmas lunch
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Really simple cranberry sauce
A star rating of 5 out of 5.75 ratings
Goose fat roast potatoes
A star rating of 3 out of 5.8 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 ¼kg large carrots
peeled and sliced
-
60g butter
-
2-3 tbsp Pernod
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal118
-
fat7g
-
saturates4g
-
carbs12g
-
sugars12g
-
fibre0g
-
protein1g
-
salt0.21g
low
Ad
Method
-
step 1
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.
Recipe from Good Food magazine, December 2008
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.5 out of 5.2 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...