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Carrot & star anise purée

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

  • Prep: 10 mins
    Cook: 35 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 223
  • Carbohydrates 11
  • Saturated Fat 11
  • Sugar 10
  • Protein 3
  • Fat 19
  • Fibre 3
  • Salt 0.3

Nutrition per serving

  • Calories 223
  • Carbohydrates 11
  • Saturated Fat 11
  • Sugar 10
  • Protein 3
  • Fat 19
  • Fibre 3
  • Salt 0.3

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

Method

  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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