Really simple cranberry sauce
Making your own cranberry sauce is really easy, and you can do it a few days in advance. Plus, this one calls for only three ingredients
Mashed carrots with Pernod
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 1 ¼kg large carrotspeeled and sliced
- 60g butter
- 2-3 tbsp Pernod
Nutrition: per serving
- kcal118
- fat7g
- saturates4g
- carbs12g
- sugars12g
- fibre0g
- protein1g
- salt0.21glow
Method
step 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.
