Carrot Mash
From CSA Member Rusty Wheaton
Ingredients
- 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.