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Carrot Mash with Orange and Mint

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Serves 4 to 6

  • by from Fine Cooking
    Issue 125

This brightly colored mash has a tantalizing flavor that’s ideal with rich lamb dishes. A touch of hot sauce keeps the sweetness of the orange in check.

  • 2 lb. carrots, peeled and cut into 1-inch pieces
  • Kosher salt
  • 1 oz. (2 Tbs.) unsalted butter, cut into 2 pieces
  • 2 Tbs. heavy cream
  • 2 Tbs. extra-virgin olive oil
  • 1-1/2 Tbs. finely chopped fresh mint
  • 1/2 tsp. finely grated orange zest; more as needed
  • Hot sauce, such as Tabasco, to taste

Put the carrots in a 4-quart saucepan with enough cool water to cover by at least 1 inch. Add 1 tsp. salt and bring to a boil. Turn the heat down and cook at a gentle boil until the carrots can be easily pierced with a fork, about 25 minutes.

Drain well in a colander, letting the steam rise for a few minutes. Meanwhile, heat the butter, cream, oil, mint, orange zest, 1/2 tsp. salt, and a dash of hot sauce in the saucepan over low heat until the butter is melted.

For a rustic texture, return the carrots to the pan and mash with a potato masher to the consistency you like.

For a smooth texture (shown), purée the carrots in a food processor until smooth and then add them to the pan, stirring well to combine.

Season to taste with more orange zest, salt, or hot sauce before serving.

nutrition information (per serving):
Calories (kcal): 150; Fat (g): fat g 11; Fat Calories (kcal): 90; Saturated Fat (g): sat fat g 4.5; Protein (g): protein g 1; Monounsaturated Fat (g): 5; Carbohydrates (g): carbs g 13; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 210; Cholesterol (mg): cholesterol mg 15; Fiber (g): fiber g 4;

Photo: Scott Phillips

I thought the Carrot Mash was just okay, but what I'm really patting myself on the back for is how I re-purposed the leftovers. I took a pumpkin muffin recipe, omitted the cinnamon and nutmeg and replaced the pumpkin puree with a cup of leftover carrot mash. Delicious!

This was divine. A wonderful marriage of flavors with the cream, butter, mint, and orange zest. The hot sauce balances it out. Add extra fresh mint and hot sauce. For those who don't like mint (such as my husband), this dish is not for you.

Bland. Tried adding more cream, butter, salt, and hot sauce. Finally added half cup sauteed shallots. Will not make again.

Made it for thanksgiving! Big hit! The flavors of mint and orange zest blend with the carrots to create a deliciously light side. Light in texture and nuanced flavor. Be not fooled - the cream and butter add just enough richness to the experience. This year we had a vegetarian thanksgiving dinner.

I made this with high expectations. Just didn't have enough flavor.

Just finished making it. Very disappointed. maybe my expectations were too high but be warned.

Delicious, easy and healthy.

This carrot mash is so trendy right now, it is very light and healthy, yet filling. It pairs well with light Chicken Scaloppini, Julienne Brussels Sprouts and a Crispy Dry Chardonnay.

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