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    Carrot and Cardamom Purèe

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    Carrot and Cardamom Purèe

    The natural sweetness of the carrots complements the gammon perfectly.

    • Christmas
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes, plus 5 minutes to finish
    • Total time: 45 minutes 45 minutes

    Serves: 6


    • 5 whole cardamom pods
    • 8 large organic carrots, peeled and roughly chopped
    • 250ml stock
    • 1 tbsp caster sugar
    • 50g unsalted butter, cubed
    • Salt and freshly ground black pepper


    1. Split open the cardamom pods, discard the shell and finely grind the seeds using a pestle and mortar. Place the cardamom, carrots, stock, sugar and 250ml cold water in a pan, bring to the boil and simmer for 25-30 minutes, or until tender. Strain.
    2. Blend until smooth in a food processor. Cover and chill if preparing the day before.
    3. To serve, return to the pan and warm gently. Stir in the butter and season.

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    5 stars