Carrot Mash
From CSA Member Rusty Wheaton


  • 1 lb Carrots, cut into one inch pieces
  • Kosher Salt
  • 1 Tablespoon unsalted butter
  • 1 Tablespoon heavy cream
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon finely chopped mint
  • 1 teaspoon finely grated orange zest
  • Hot sauces, such as Tabasco, to taste

Put the carrots in a saucepan with enough cool water to cover by at least 1 inch, Add a teaspoon salt and bring to a boil. Turn the heat down and cook until the carrots can be easily pierced with a fork, about 25 minutes. Drain well, letting the steam rise for a few minutes. Meanwhile, heat the butter, cream, oil, mint, orange zest, a bit of 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, puree 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.

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