Carrot Mash With Orange And Mint Food

MASHED SWEET POTATOES AND CARROTS

Steps:

• Cook potatoes, carrots and garlic in large pot of boiling salted water until very tender. Drain; return to same pot. Mash with potato masher. Add cream and butter and mash until smooth and creamy. Season to taste with salt and pepper.

CARROT MASH

Steps:

• Peel and roughly chop 2 pounds carrots. Cook in boiling salted water until soft, about 20 minutes; drain. Puree with 3 tablespoons olive oil; season with salt and pepper. Warm 1 tablespoon olive oil with 1 teaspoon each grated ginger and orange zest; drizzle over the mash.
• Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

CARROT MASH WITH ORANGE AND MINT

Steps:

• 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.

ORANGE-GLAZED CARROTS WITH MINT

Steps:

• Cut the carrots on the diagonal into 3-inch lengths.
• Cut thicker pieces in half lengthwise to make them uniform in size.
• Heat the oil in a 9-inch saute pan over moderate heat.
• Add the carrots and cook until lightly browned on all sides, about 3 minutes per side.
• Season with salt and pepper.
• Add the ginger, garlic, and shallots and cook over medium-low heat, stirring occasionally, until the shallots are softened, 5-7 minutes.
• Add the honey, orange juice, soy sauce and water.
• Cover with a round of waxed paper that fits snugly on the vegetables.
• Cook the carrots slowly on top of the stove, stirring occasionally, until the carrots are tender and the juices have formed a glaze, 30-40 minutes.
• Garnish with the mint.

BUTTERY MINT CARROTS

Steps:

• In a saucepan, bring water and salt to a boil. Add carrots; cook until crisp-tender, about 8 minutes. Drain and set aside. In the same saucepan, melt butter. Stir in the sugar and mint until blended. Return carrots to pan; cook and stir for 2-3 minutes or until carrots are tender and evenly coated.

ORANGE-GLAZED CARROTS AND TURNIPS

Steps:

• In a small bowl, whisk together everything from orange juice to orange rind.
• In a large nonstick skillet, heat the oilover medium-high heat. Add the vegetables and ginger and cook, stirring, until vegetables are tender-crisp, about 3 minutes. Stir in the orange mixture and cook, stirring, until vegetables are glazed. Season to taste.

COMPANY MASHED CARROTS

Steps:

• Place carrots in a Dutch oven; add water to cover. Bring to a boil. Cook, covered, 15-20 minutes or until very tender. Drain carrots; return to pan., Mash carrots with remaining ingredients by hand or puree in a food processor until blended.