Mashed carrots with Pernod

This recipe from chef John Tovey sounds like an odd combination, but Sara wouldn’t be without it for her Christmas lunch

  • Prep:5 mins
    Cook:25 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 118
  • fat 7g
  • saturates 4g
  • carbs 12g
  • sugars 12g
  • fibre 0g
  • protein 1g
  • salt 0.21g


  • 1¼kg large carrots, peeled and sliced
  • 60g butter
  • 2-3 tbsp Pernod


  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.

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