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Monday, November 25, 2013

Meatless Monday: Carrot Mash with Orange and Mint


I learned a few years ago, not to go away from traditional when it comes to actual Thanksgiving Day. This came after I made cornbread stuffing, and I was the only one out of 10 people who would eat it.

Since then, I've always been assigned green bean casserole, in particular, the recipe on the back of the fried onion container.

Luckily, some foodie friends hold a Thanksgiving potluck on the Tuesday before where I can bring something creative.

As I was driving home from work, I heard a story on NPR with new suggestions for Thanksgiving dishes from The Bitten Word. This is a new blog to me but when they said their runaway hit was carrot mash with orange and mint, I quickly came home to find their recipe and make it myself.

It's surprising how yummy carrots, mint, butter, cream and orange zest taste together. ENJOY!

Carrot Mash with Orange and Mint
from Fine Cooking


2 lb. carrots, peeled and cut into 1-inch pieces
Kosher salt
1 oz. (2 Tbs.) unsalted butter, cut into 2 pieces
2 Tbs. heavy cream
2 Tbs. extra-virgin olive oil
1-1/2 Tbs. 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 (shown), purée 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.

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