Mashed carrots make a light side dish that´s a great alternative to mashed potatoes. Less calorie-rich but sweet, spiced, and so flavorful.
Ingredients
Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.
Here´s what you need to make mashed carrots:
- carrots
- maple syrup
- lemon juice
- spices: cinnamon, nutmeg, paprika, cayenne, ground ginger
- orange zest
- butter
- to serve: chopped parsley and grated parmesan cheese
How to make mashed potatoes step by step
STEP 1: Peel the carrots, cut off the ends, and cut into slices. Steam for about 20 minutes or until soft (you can use a steamer basket or just a colander that you will cover with a well-fitted lid).
You could also just boil carrots or bake them but boiling takes lot of flavor from the carrots and makes them watery. Baking on the other hand makes them very dry and takes a lot of time.
STEP 2: Drain the carrots and transfer to a large bowl. Add all the other ingredients.
STEP 3: Puree the carrots with a mixer/food processor until smooth. Season to taste with salt and pepper.
Transfer to a bowl and smooth out the surface with the back of a spoon.
STEP 4: Make brown butter: add 2 tablespoons of butter to a small pot and cook over medium heat for a couple minutes until it’s melted, light brown in color, and smells nutty. Spoon it over mashed carrots.
Note: You could also make brown butter from the 6 tablespoons of butter and add it to the carrots but I’ve found it overwhelms the delicate flavor of carrots too much. I prefer to add regular butter to the carrots and garnish it with brown butter.
Sprinkle lightly with chopped parsley and parmesan cheese.
Enjoy!
Storage
Mashed carrots reheat really well – either in a pot or in the oven for a couple of minutes.
More delicious side dish recipes
- Brussel Sprouts Gratin
- Baked Parmesan Zucchini
- Loaded Smashed Potatoes
- Garlic Butter Noodles (Buttered Noodles)
- Lemon Rice
- Honey Glazed Carrots
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Mashed Carrots
Ingredients
for the mashed carrots:
- 2 pounds (900g) carrots
- 6 tablespoons (85g) butter
- 1 teaspoon lemon juice
- 1 tablespoon maple syrup
- 1/4 teaspoon cinnamon
- 1/4 teaspoon paprika
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- pinch of cayenne pepper
to serve:
- 2 tablespoons (30g) butter
- chopped parley
- grated parmesan cheese
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Instructions
- Peel the carrots, cut off the ends, and cut into slices. Steam for about 20 minutes or until soft (you can use a steamer basket or just a colander that you will cover with a well-fitted lid).
- Drain the carrots and transfer to a large bowl. Add all the other ingredients.
- Puree the carrots with a mixer/food processor until smooth. Season to taste with salt and pepper.
- Transfer to a bowl and smooth out the surface with the back of a spoon.
- Make brown butter: add 2 tablespoons of butter to a small pot and cook over medium heat for a couple minutes until it’s melted, light brown in color, and smells nutty. Spoon it over mashed carrots.
- Sprinkle lightly with chopped parsley and parmesan cheese.
- Enjoy!
Notes
- Mashed carrots reheat really well – either in a pot or in the oven for a couple of minutes.
- You could also make brown butter from the 6 tablespoons of butter and add it to the carrots but I’ve found it overwhelms the delicate flavor of carrots too much. I prefer to add regular butter to the carrots and garnish it with brown butter.
- Calories = 1 serving (1/4 of the recipe). This is only an estimate!
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