Spicy stir-fried sprouts
Bored of boiled sprouts? Try them stir-fried with a chilli kick. Great with roast pork or turkey
Carrot & star anise purée
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 50g butter
- 1kg carrotspeeled and sliced
- small handful tarragonleaves
- 4 star anise
- 400ml vegetable or chicken stock
- 200ml double cream
- juice 1 lemon
Nutrition: per serving
- kcal223
- fat19g
- saturates11g
- carbs11g
- sugars10g
- fibre3g
- protein3g
- salt0.3glow
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.
