And it's usually a losing battle. Until I bumbled my way into this one.
I was making carrots with dinner a few weeks ago. Instead of seasoning and roasting them as I usually do, I decided to steam them. Then I got distracted, as I usually do. By the time I rescued the carrots from the pan, they were fall-apart tender.
That's when it hit me. We mash potatoes. We mash squash. Some people even mash cauliflower. Why not mash carrots?
And so I did. With a bit of butter, milk, salt and pepper, I had a delicious vegetable dish with the consistency of mashed potatoes. The next night, I made it again (only this time on purpose). But instead of mashing by hand, I used the food processor to ensure an even smoother, mashed potato-like consistency. Adding a bit of cumin made it even better.
It was a winner. And not just with me. The resident seven-year-old boy also approved.
Start to finish: 20 minutes
1.5 kg (3 lb) carrots, peeled and cut into chunks
60 ml (4 tbsp or 1/2 stick) butter
125 ml (1/2 cup) milk
5 ml (1 tsp) ground cumin
Salt and ground black pepper, to taste
In a medium saucepan over high heat, bring 2.5 cm (1 inch) of water to a boil. Add carrots, then cover pot, reduce heat to simmer and cook for 10 to 15 minutes or until carrots are very tender. Use a slotted spoon to transfer carrots to a food processor.
Add butter, milk and cumin, then process until very smooth, 2 to 3 minutes. You will need to stop the processor and scrape down the sides of the bowl 2 or 3 times during processing. When carrots resemble mashed potatoes, season with salt and pepper.
If you prefer a smoother or looser consistency, more milk can be added during processing.
Makes 6 servings.
Nutrition information per serving (values are rounded to the nearest whole number): 170 calories; 70 calories from fat (43 per cent of total calories); 8 g fat (5 g saturated; 0 g trans fats); 20 mg cholesterol; 21 g carbohydrate; 4 g protein; 6 g fibre; 340 mg sodium.Suggest a correction