Rosemary Carrot Puree

Rosemary Carrot Puree

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

  • Quick Glance
  • Quick Glance
  • 15 M
  • 25 M
  • Serves 4
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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.

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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    • Steam or boil the carrots early in the day and let them rest at room temperature for up to several hours. Measure and mince the remaining ingredients and set them aside, too. Minutes before you’re ready to sit down to dinner, reheat the carrots by dunking them in boiling water for a minute or so and then proceed with the recipe.

    Recipe Testers' Reviews

    Do you like carrots? Yes? Then you will love this recipe. Don’t like carrots? Well, you will love it, too! Yes! This recipe has it all—color, texture, taste, aroma, and, oh yes, you’ll be able to read in the dark after you eat it. Honest. (Isn’t that what your Nanna told YOU would happen if you ate your carrots?) Not only is it fun to steam carrots and then just smash them up a bit, it’s also fun to to throw in all kinds of wacky things like coconut milk and (gasp out loud) LARD. Once you get over that and see how great the carrots look, toss in that thyme and rosemary and you’ll be certain that someone has just brought the fir tree for Christmas in the house. I used a full tablespoon rosemary, and next time I make these, I will use a little less. My rosemary plant has a really strong scent and taste. If I didn’t like rosemary, I might not have liked this so much. But I do, and I did.

    I looked over the list of ingredients for this recipe and thought WHAT? I get the rosemary, salt, and pepper, but lard and coconut milk? I was fully prepared to dislike this. I admit I was wrong. I really liked it. And my family loved it. My husband said he could eat it like ice cream just on it’s own. While that reaction may be a bit extreme, this will be a feature at my holiday table this year and whenever I need a quick side dish for dinner. I steamed my carrots so I wouldn’t lose any of that lovely carrot flavor. My carrots were more of a medium size, so I used 10 to make a pound. I used a potato masher to keep the finished dish a little more rustic. I thought I had chopped the rosemary finely enough, but there were a few larger bits in the finished mash. So the only recommendation I would make is to ensure your fresh rosemary is chopped extremely fine. Other than that this is one of the quickest and tastiest side dishes I’ve ever made.


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    1. Is there a substitute for the lard? I live in the UK and there’s not a lot of lard on the shelves. 🙂 Thanks for any ideas.

      1. Hello June,

        You could substitute shortening for lard, but may lose a tad of the flavour. To compensate for that, you could replace a portion of the shortening with butter, say 50/50. One of our Recipe Testers, Kate S., used only butter and was still very impressed!

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