Carrot & Star Anise Purée

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the butter in a large saucepan over medium-low heat.

2. Add the sliced carrots and star anise, stir to coat in the butter, cover and cook gently for 5 minutes until starting to soften.

3. Pour in the vegetable or chicken stock and bring to a simmer over medium heat.

4. Cover and simmer gently for about 25 minutes, until the carrots are very tender when pierced with a knife.

5. Remove and discard the star anise, then add the tarragon leaves.

6. Blend the carrot mixture with a hand blender or in a countertop blender until completely smooth, working in batches if needed.

7. Return the purée to a clean pan over low heat, stir in the double cream and lemon juice, and warm through without boiling.

8. Serve the purée hot.