Poached carrots Panang
Cooking time: 60 minutes
Servings: 1-2
Ingredients
1 bag Wild Rice Panang curry
8 medium carrots peeled and cut into pieces about an inch thick
200 g Butter
400 g Carrot juice or vegetable stock
A few sprigs of Tarragon
Methods
- Place all the ingredients apart from the butter and Wild Rice panang curry into a medium sized pan and season with a little salt
- Bring to the boil and then reduce the heat to gentle simmer. Cook the carrots until tender and the liquid has reduced by half, with will take around 30-40 minutes
- Slowly add the butter a few pieces at a time, mixing well to incorporate, until the juice thickens into a glaze that coats the vegetables
- Remove Tarragon and add Wild Rice panang curry
- Plate and season with plenty of black pepper
- Enjoy!