Smashed Carrots Recipes

COMPANY MASHED CARROTS

Steps:

• Place carrots in a Dutch oven; add water to cover. Bring to a boil. Cook, covered, 15-20 minutes or until very tender. Drain carrots; return to pan., Mash carrots with remaining ingredients by hand or puree in a food processor until blended.

MASHED CARROTS

Steps:

• Prepare the Carrots • Wash and scrub the carrots. • Chop the carrots into cubes. Bring a large pot of water to a boil. Boil the Carrots • Boil the cubes for about 15-20 minutes, until fork-tender • Once the carrots are cooked, drain the water from the pot. Add the carrots back into the pot. Mash the Carrots • Mix in the butter, salt & pepper, and garlic powder. • Mash the carrots using a hand masher or fork, until carrots are evenly mixed. • If you prefer the mixture extra smooth, use an immersion blender or food processor until carrots reach desired consistency. Bring It All Together • Divide evenly, sprinkle with salt and pepper, and enjoy!

CARROT MASH

Steps:

• Peel and roughly chop 2 pounds carrots. Cook in boiling salted water until soft, about 20 minutes; drain. Puree with 3 tablespoons olive oil; season with salt and pepper. Warm 1 tablespoon olive oil with 1 teaspoon each grated ginger and orange zest; drizzle over the mash.
• Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

SMASHED BEETS AND CARROTS

Steps:

• For the garlic chips: Set a paper towel on a plate to drain the garlic. Take a cast-iron skillet, fill with approximately 1 to 1 1/2 inches of oil and set over high heat. Once the oil is hot and bubbly, add the garlic slices quickly, and gently stir so they don't stick together. Cook for approximately 30 seconds. Remove using a slotted spoon or handled strainer once they are light golden brown, and place on the paper towel-lined plate to cool and drain. Work in small batches to avoid the chips over-cooking and sticking together. If the color is still too light and the garlic chips don't have a small amount of crunch, repeat the process and leave in the oil about 10 to 15 seconds; remove and drain. Make these ahead and keep in an airtight container for up to a week.
• For the smashed beets and carrots: Wash and scrub the beets and carrots as necessary to remove any dirt; do not peel.
• Take a large pot and place the beets inside with the olive oil, red wine vinegar and bay leaves. Add cold water to cover the tops of the beets. Place over medium to medium-high heat and cook until the beets are tender when pierced with a fork, 25 to 40 minutes depending on the size of the beets. Drain and set aside to cool.
• When cool enough to handle, press down gently on each beet using the palm of your hand until flattened. Lay the smashed beets on a baking pan, toss with grapeseed oil and season with salt and pepper.
• Toss the carrots with some grapeseed oil, salt and pepper in a separate bowl.
• Heat a large griddle or cast-iron pan with some grapeseed oil over medium-high heat. Place the carrots and smashed beets on the griddle, lower the heat to medium and cook until brown on the bottom and the edges caramelize, 15 to 20 minutes. Then flip and repeat until the carrots are tender and the beets are caramelized and brown on the edges.
• Transfer the carrots and beets to a large bowl. Check for seasoning and adjust with salt and pepper as needed. Drizzle with some good-quality olive oil to finish, and toss in the garlic chips and thyme.

MASHED CARROTS AND POTATOES

Steps:

• Boil the vegetables separately in salted water until very tender, 5 to 7 minutes, then drain. In one of the pans you used for boiling, mash the carrots well with the butter, saffron and lemon zest, then add the potatoes and mash well. Thin with milk or crème fraîche and add salt to taste - don't be shy about it.

MASHED CARROTS WITH HONEY AND CHILI POWDER

Steps:

• Set a steamer basket in a saucepan over 2 inches simmering water. Add carrots; cover and steam until very tender, about 25 minutes. Transfer to a medium bowl and mash with a fork or potato masher. Stir in butter, honey, and chili powder; season with salt and pepper.

MASHED CARROTS

Steps:

• Cut carrots and boil in salted water until tender.
• Transfer carrots to mixing bowl, add 6 ounces (1 1/2 sticks) of butter, salts, sugar and whipping cream. Mash as you would for mashed potatoes.
• Place mashed carrots in 13 X 9 pyrex dish.
• Cut 1/2 stick of butter into pieces and place on top of carrots.
• Top with crushed Ritz crackers.
• Bake at 350 degrees for 25 minutes.

SMASHED CARROTS WITH FETA AND MINT

Steps:

• In a large, heavy pot with a lid, warm olive oil over medium-high heat until hot but not smoking. Add carrots and stir to coat. Season generously with salt and pepper.
• Add garlic, stir, and let sizzle just until golden; do not let it brown. Then add 1 cup water and cover pot.
• Reduce heat to low, and simmer until tender, about 10 minutes. Remove lid, and turn heat to high. Simmer until most of the liquid has evaporated.
• With a potato masher, crush carrots roughly, right in the pot, leaving mixture a bit chunky. Set aside until ready to serve.
• To serve, reheat carrots over low heat. Fold most of the feta and mint into the hot carrot mixture, reserving enough for garnish. Transfer to a serving dish. Sprinkle with crushed red pepper, if using. Top with remaining feta and mint.

MASHED CARROTS AND TURNIPS

Steps:

• Place carrots and turnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and mash. Add the butter, salt and pepper. Sprinkle with parsley if desired.

MASHED SPICED CARROTS

Steps:

• Put the carrots in a pan and cover them with water.
• Bring to a boil.
• Cover and reduce the heat.
• Simmer for 20 minutes or until they are very tender.
• Drain them.
• Put the carrots in a bowl and add the other ingredients and then mash to the consistency you want.

CREAMY MASHED CARROTS

Steps:

• Bring carrots and broth to boil in saucepan on high heat; cover. Simmer on medium-low heat 30 min. or until carrots are very tender and most of the broth is absorbed, uncovering for the last 5 min.
• Remove from heat; mash until smooth.
• Add cream cheese spread; stir until melted.