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
• 200g butter
• 400g carrot juice or vegetable stock
• A few sprigs of tarragon

Method:

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 a boil and then reduce the heat to a gentle simmer. Cook the carrots until tender and the liquid has reduced by half, which 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!