Bay & bacon roast turkey with make-ahead gravy
Try this delicious way to prepare the Christmas bird, with bay leaves, lemon and stuffing - perfect flavours to compliment your festive dinner
Carrot & tarragon purée
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 1kg pack carrot(preferably organic), sliced
- 50g butter
- 1 tbsp chopped tarragonleaves
Nutrition: per serving
- kcal86
- fat6g
- saturates3g
- carbs6g
- sugars5g
- fibre4g
- protein1g
- salt0.5g
Method
step 1
Boil the carrots in salted water for 20-25 mins until tender. Drain in a colander and leave to steam-dry for 1-2 mins. Return to the pan with the butter and roughly mash if you would like a little texture in them, or blitz with a hand blender for a silky-smooth purée. Season well and stir in the tarragon. Will keep in the fridge for 3 days. Reheat in the microwave for 2-3 mins, or in a pan.
