Monday, March 23, 2009

smashed carrots

  • 3-5 pounds carrots, peeled and chopped
  • 2-4 tablespoons butter

Boil carrots in unsalted water until tender, about 15 minutes, drain and transfer to large bowl. Smash carrots using potato masher until creamy with few small lumps remaining. Stir in butter to taste. Season with Kosher salt, also to taste.

The dish: I lifted the idea of serving carrots this way from a local Irish restaurant. I was amazed at how easy it is to prepare and how perfect they are alongside of a traditional corned beef dinner. At first glance it may seem like an unhealthy way to enjoy carrots, but it's actually much better for you than the popular glazed method as it uses less butter and no sugar. Go easy on the salt, it's really not too crucial here.

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