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
  • 200g butter
  • 400g 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 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!
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