Ingredients


50g lactose/dairy free butter

1kg carrots, peeled and sliced

small handful tarragon leaves

4 star anise

400ml low FODMAP vegetable stock

200ml lactose/dairy free double cream

juice 1 lemon












Method


Melt the lactose/dairy free 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.

Pour in the lactose/dairy free 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.


Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Carrot & star anise purée
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