Mashed Carrots with Brown Butter (Print Version)
# Ingredients:
→ Mashed carrots
01 -
2 pounds (900g) carrots
02 -
6 tablespoons (85g) butter
03 -
1 teaspoon lemon juice
04 -
1 tablespoon maple syrup
05 -
1/4 teaspoon cinnamon
06 -
1/4 teaspoon paprika
07 -
1/4 teaspoon nutmeg
08 -
1/4 teaspoon ground ginger
09 -
Pinch of cayenne pepper
→ To serve
10 -
2 tablespoons (30g) butter
11 -
Chopped parsley
12 -
Grated parmesan cheese
# Instructions:
01 -
Peel the carrots, cut off the ends, and cut into slices. Steam for about 20 minutes or until soft using a steamer basket or a colander covered with a well-fitted lid.
02 -
Drain the carrots and transfer to a large bowl. Add all the other ingredients. Puree with a mixer or food processor until smooth. Season to taste with salt and pepper.
03 -
Transfer to a bowl and smooth out the surface with the back of a spoon.
04 -
Add 2 tablespoons of butter to a small pot and cook over medium heat until melted, light brown in color, and nutty in aroma. Spoon it over the mashed carrots.
05 -
Sprinkle lightly with chopped parsley and grated parmesan cheese.
# Notes:
01 -
Mashed carrots reheat well in a pot or in the oven for a couple of minutes.
02 -
Using brown butter for all 6 tablespoons can overpower the delicate carrot flavor, so it's recommended to add regular butter to the carrots and garnish with brown butter.
03 -
Nutritional values are an estimate per serving (1/4 of the recipe).