This recipe is simple but has an incredible flavour. Be sure to cook the carrots until they are soft. This recipe works best when the carrots are cooked through, so they absorb all the flavour from the cooking liquid.
This recipe will feed 6
8 medium carrots, peeled and cut into pieces about an inch thick
200g Butter, diced into small cubes
400g Carrot juice
A few sprigs of Tarragon
3 star anise
- Place all the ingredients apart from the butter into a medium sized pan and season with a little salt.
- Bring to the boil and then reduce the heat to a gentle simmer. Cook the carrots until tender and the liquid has reduced by half, with will take around 30 minutes.
- At this point you can slowly add the butter a few pieces at a time, mixing well to incorporate, until the carrot juice has thickened into a glaze that coats the vegetables.
- Remove the herbs and star anise, season with plenty of black pepper and transfer into a warm serving dish.