Name: Carrot & star anise purée
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Cuisine: British
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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Carrot & star anise purée

Carrot & star anise purée

Good Food team

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Serves 8

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4.5 out of 5.11 ratingsRate

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

Freezable

Vegetarian

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Spicy stir-fried sprouts

A star rating of 4.6 out of 5.11 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal223
fat19g
saturates11g
carbs11g
sugars10g
fibre3g
protein3g
salt0.3g

low

Method

step 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.
step 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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A star rating of 4.5 out of 5.11 ratings

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