January 17, 2011

Shallot Mashed Carrots

At times carrots seem so ubiquitous in cooking that they seem to take a sideline more than center stage, being one of many ingredients instead of the main ingredient. I find carrots can serve both roles better than most other vegetables because they have a sweet mild flavor and a beautiful color. I do not often think of carrots as creamy, but when they are mashed and real cream is added they certainly are able to become a rich and creamy side dish with a perfect orange hue. I like mashed carrots with green beans or blue potatoes.

1 lb carrots, peeled and cut into thick rounds

¼ c cream

1 tbsp butter

1 large shallot, finely diced

1 tbsp parsley, finely chopped

salt and pepper

1. Steam carrots over boiling water until tender. Once tender, remove carrots from heat and set aside.

2. Meanwhile, heat the butter in a small pan over medium heat. Add shallots and sauté until soft, 2-3 minutes. Remove from heat and add parsley, continue sautéing for another minute off heat.

3. Combine sautéed shallots, cream and carrots in food processor. Combine ingredients until smooth. Season to taste with salt and pepper.

4. Serve carrots warm or hot.

Serves 3-4


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