Carrot 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.

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 CARROTS AND TURNIPS

Steps:

• Place carrots and turnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and mash. Add the butter, salt and pepper. Sprinkle with parsley if desired.

CARROT AND PARSNIP MASH

Steps:

• Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
• Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Warm over low heat, stirring often. Transfer to bowl. Serve.

VEGAN MISO-CARROT MASH

Steps:

• Put 1 1/2 pounds chopped carrots in a saucepan, cover with water, bring to a simmer and cook until tender, about 20 minutes; drain. Puree the carrots in a food processor with 1/4 cup white miso, 3 tablespoons maple syrup, 2 tablespoons olive oil, 1/2 teaspoon each cinnamon and grated ginger and 1/8 teaspoon cayenne. Season with salt and pepper and top with sliced scallions.