Mashed Carrots
Servings: 4 servings
Ingredients
for the mashed carrots:
- 2 pounds (900g) carrots
- 6 tablespoons (85g) butter
- 1 teaspoon lemon juice
- 1 tablespoon maple syrup
- 1/4 teaspoon cinnamon
- 1/4 teaspoon paprika
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- pinch of cayenne pepper
to serve:
- 2 tablespoons (30g) butter
- chopped parley
- grated parmesan cheese
Instructions
- Peel the carrots, cut off the ends, and cut into slices. Steam for about 20 minutes or until soft (you can use a steamer basket or just a colander that you will cover with a well-fitted lid).
- Drain the carrots and transfer to a large bowl. Add all the other ingredients.
- Puree the carrots with a mixer/food processor until smooth. Season to taste with salt and pepper.
- Transfer to a bowl and smooth out the surface with the back of a spoon.
- Make brown butter: add 2 tablespoons of butter to a small pot and cook over medium heat for a couple minutes until it's melted, light brown in color, and smells nutty. Spoon it over mashed carrots.
- Sprinkle lightly with chopped parsley and parmesan cheese.
- Enjoy!
Notes
- Mashed carrots reheat really well - either in a pot or in the oven for a couple of minutes.
- You could also make brown butter from the 6 tablespoons of butter and add it to the carrots but I've found it overwhelms the delicate flavor of carrots too much. I prefer to add regular butter to the carrots and garnish it with brown butter.
- Calories = 1 serving (1/4 of the recipe). This is only an estimate!
Nutrition
Calories: 312kcal