Carrot Leek And Ginger Mash Recipes

CARROT MASH

Steps:

• Peel and roughly chop 2 pounds carrots. Cook in boiling salted water until soft, about 20 minutes; drain. Puree with 3 tablespoons olive oil; season with salt and pepper. Warm 1 tablespoon olive oil with 1 teaspoon each grated ginger and orange zest; drizzle over the mash.
• Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

ROASTED CARROTS AND LEEKS

Steps:

• Preheat oven to 375 degrees. Trim and discard dark-green parts from leeks. Halve leeks lengthwise, and cut crosswise into 1-inch pieces. Rinse well in cold water to remove grit.
• On a rimmed baking sheet, toss leeks with carrots, cut into 1-inch chunks, and olive oil; season with coarse salt and ground pepper.
• Spread in a single layer; roast until vegetables are golden and tender, tossing halfway through, about 40 minutes.

SAUTEED CARROTS AND LEEKS

Steps:

• Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

HONEY GINGER CARROTS

Steps:

• Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
• In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.

CARROT MASH WITH GINGER & GARLIC

Steps:

• Peel and chop the carrots so they are all approximately the same size. This will ensure even cooking.
• Add the carrots to a pan with a lid. Add in the water, thyme and a pinch of salt.
• Cover and heat over high heat until boiling. Reduce the heat to a simmer and cook for 22 minutes or until fork tender.
• While the carrots are cooking, heat the butter in a small skillet until melted over medium high heat.
• Add the garlic and ginger to the melted butter. Cook, stirring frequently, for 2-3 minutes. Remove from the heat and set aside.
• Remove from the heat and drain the carrots. Remove any thyme sprigs as well.
• Mash with a hand masher.
• Add in the garlic, ginger and butter. Add in the whipped cream cheese. Mix well.
• Taste and adjust the seasoning. Sprinkle a squeeze of lemon. Taste again and see if it needs more lemon.
• Serve hot and enjoy.

MASHED POTATOES WITH CARROTS AND LEEKS

Steps:

• Wash chopped leek well in a bowl of cold water, then lift out and drain well.
• Peel potatoes and cut into 2-inch pieces. Cover with cold water in a 3- to 4-quart saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, about 18 minutes. Drain and return to saucepan.
• While potatoes are simmering, cook carrots in a 1- to 1 1/2-quart saucepan of boiling salted water until just tender, 5 to 6 minutes, then drain. Cook leek in butter in a 10-inch skillet over moderately low heat, stirring occasionally, until very tender, about 6 minutes. Add milk, salt, and pepper and simmer, stirring, 2 minutes.
• Add leek mixture to potatoes and coarsely mash with a potato masher, then stir in carrots.

CARROT, LEEK AND GINGER MASH

Steps:

• Heat 2 tablespoons butter with the olive oil in a large pot over medium heat until foaming. Add the leeks, ginger, a pinch of salt and a few grinds of black pepper and cook, stirring occasionally, until softened but not browned, 10 to 12 minutes.
• Stir in the carrots. Add the milk, nutmeg, 2 more tablespoons butter, 1/4 teaspoon salt and 1/2 cup water. Increase the heat and bring to a simmer. Reduce the heat to medium low, cover and cook, stirring occasionally, until the carrots are very tender, about 30 minutes. Transfer the carrot mixture to a blender and puree until smooth.
• Add the remaining 4 tablespoons butter to the blender a little at a time and puree until the butter melts and the puree is creamy; season with salt and the cayenne. Transfer to a bowl and top with more nutmeg.