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
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