Carrots are one of our favorite vegetables. They are not generally considered an elegant vegetable, but in this dish, rich with flavor, they couldn’t be classier. It’s also super simple and quick. We serve it almost every week, and if there are any leftovers, the kids arm wrestle for them at breakfast. See how savory herbs rejuvenate the humble carrot; this is an absolute favorite among recipe testers!–Matthew McCarry and Stacy Toth
LC You Say Purée, We Say Mash Note
There’s something about saying “carrot mash” that we really like. Maybe it’s the monosyllabic simpleness that “mash” connotes. Or the quasi uppitiness that “purée” almost demands with its fussy French accent. We’re not really certain why we like to call this a mash. But we do. You, of course, may call it a purée if you prefer. Either way, whatever you deem it, the result is unlike any cooked carrot you’ve ever had. We guarantee it. Oh, and did we mention? It’s gluten-free, dairy-free, low-carb, and Paleo-friendly. These negatives collide in the loveliest of ways to make something we swear you’ll consider to be a positive.
Rosemary Carrot Purée Recipe
- Quick Glance
- 15 M
- 25 M
- Serves 4
- 6 medium (about 1 pound) carrots, ends removed, peeled, and cut into 2-inch chunks
- 2 tablespoons lard
- 2 tablespoons full-fat coconut milk
- 1/2 to 1 tablespoon chopped fresh rosemary, or to taste
- 1 teaspoon chopped fresh thyme
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1. Steam or boil the carrots until they are tender when pierced with a fork, about 10 minutes. Drain the carrots and transfer them to a food processor or bowl for mashing. Pulse 5 times for 2 seconds each or mash the carrots with a potato masher or the back of a wooden spoon. Ideally you want a still fairly chunky consistency.
- 2. Add the lard, coconut milk, rosemary, thyme, salt, and black pepper and pulse or mash until all ingredients are combined thoroughly, all the lard has melted and been incorporated, and the consistency pleases you. Serve warm.
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Rosemary Carrot Purée Recipe © 2013 Matthew McCarry and Stacy Toth. Photo © 2013 Aimee Buxton. All rights reserved.