Poached carrots Panang

Cooking time: 60 minutes

Servings: 1-2



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 


  1. Place all the ingredients apart from the butter and Wild Rice panang curry into a medium sized pan and season with a little salt
  2. 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
  3. 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
  4. Remove Tarragon and add Wild Rice panang curry
  5. Plate and season with plenty of black pepper
  6. Enjoy!
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