beautiful in colour.
lovely and sweet in flavour.
this new take on mashed carrots courtesy of Fine Cooking, brings a refreshing twist to an already loved vegetable.
perfect served alongside a roast chicken dinner, or even lamb. enjoy! xo
Carrot Mash w/ Orange & Mint
2lb. carrots, peeled and cut into 1-inch pieces
2 Tbsp unsalted butter, cut into 2 pieces
2 Tbsp heavy cream
2 Tbsp extra-virgin olive oil
1 1/2 Tbsp finely chopped fresh mint
1/2 tsp finely grated orange zest; more as needed
hot sauce, such as Tabasco, to taste
Put the carrots in a 4-quart saucepan with enough cool water to cover by at least 1 inch. Add 1 tsp salt and bring to a boil. Turn the heat down and cook at a gentle boil until the carrots can be easily pierced with a fork, about 25 minutes.
Drain well in a colander, letting the steam rise for a few minutes. Meanwhile, heat the butter, cream, oil, mint, orange zest, 1/2 tsp salt, and a dash of hot sauce in the saucepan over low heat until the butter is melted.
For a rustic texture, return the carrots to the pan and mash with a potato masher to the consistency you like.
For a smooth texture, puree the carrots in a food processor until smooth and then add them to the pan, stirring well to combine.
Season to taste with more orange zest, salt, or hot sauce before serving.
recipe courtesy Fine Cooking