Tarragon & Maple-Glazed Carrots on Chestnut Mash

Name: Tarragon & Maple-Glazed Carrots on Chestnut Mash
Yield: Serves 4
Ingredients: 3–4 tablespoons olive oil; 1 teaspoon maple syrup; 4–6 carrots, in a variety of colours; 250 ml (8½ fl oz/1 cup) plant milk (I like oat milk); 400 g (14 oz) chestnuts vacuum-packed); 10 g (½ oz) tarragon leaves, torn; 1 teaspoon Dijon mustard; 1 tablespoon miso paste; 300 ml (10 fl oz/1¼ cups) plant cream; 280 g (10 oz) butter (lima) beans, drained and rinsed; 250 ml (8½ fl oz/1 cup) plant milk (I like oat milk); maple syrup; olive oil; salt and pepper, to taste; salt and pepper, to taste; pomegranate seeds; tarragon leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

Tarragon is so under-appreciated that I’d like to use this recipe as an opportunity to highlight this gem of a herb. Combined here with the sweetness of carrots and maple syrup on chestnut mash, it is a real winner.

Ingredients

4–6 carrots, in a variety of colours
3–4 tablespoons olive oil
1 teaspoon

Starter
Vegetarian
Gluten-free

Method

Preheat the oven to 200°C 400°F/gas 6).

Wash, peel and halve the carrots lengthways. Place on a baking tray (pan) lined with baking parchment.

Make a marinade by mixing the olive oil, maple syrup and Dijon mustard in a small bowl.

Baste the carrots all over with