Mashed Spiced Carrots Food

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.

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.

OVEN-ROASTED SPICED CARROTS

Steps:

• Preheat oven to 400°. In a large bowl, toss carrots with oil. Mix seasonings; sprinkle over carrots and toss to coat., Arrange carrots in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Roast 25-30 minutes or until lightly browned and crisp-tender, stirring occasionally.

FLUFFY MASHED SWEET POTATOES AND CARROTS

Steps:

• Rinse, peel, and chop potatoes and carrots into large bite-sized pieces (see photo) and add to a large pot or Dutch oven. Cover with water by about 1 inch to ensure they're submerged.
• Bring water to a boil over high heat. Once boiling, slightly reduce heat to medium-high and continue cooking at a slightly less rapid boil for about 10-15 minutes, or until the potatoes and carrots are very tender (they should easily fall off a knife when pierced).
• Drain carrots and potatoes and add back to the pot (or to a food processor or blender for a whipped purée effect). Add butter of choice, minced garlic, ginger, turmeric, and sea salt to taste. Mash (or purée) until smooth. We found a food processor to give the creamiest texture, but mashing works fine, too (it just leaves a bit more texture).
• Add more butter (or a bit of water) as needed to get creamy and smooth. Taste and adjust flavor as needed, adding more butter for creaminess, spices to taste, or sea salt to taste.
• Serve hot. Garnish with additional butter of choice, fresh parsley, and salt and pepper (all optional). Store cooled leftovers in the refrigerator up to 4-5 days.

CARROT AND PARSNIP MASH

Steps:

• Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
• Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Warm over low heat, stirring often. Transfer to bowl. Serve.

MASHED CARROTS

Steps:

• Prepare the Carrots • Wash and scrub the carrots. • Chop the carrots into cubes. Bring a large pot of water to a boil. Boil the Carrots • Boil the cubes for about 15-20 minutes, until fork-tender • Once the carrots are cooked, drain the water from the pot. Add the carrots back into the pot. Mash the Carrots • Mix in the butter, salt & pepper, and garlic powder. • Mash the carrots using a hand masher or fork, until carrots are evenly mixed. • If you prefer the mixture extra smooth, use an immersion blender or food processor until carrots reach desired consistency. Bring It All Together • Divide evenly, sprinkle with salt and pepper, and enjoy!

SPICED CARROTS

Steps:

• Stir carrots, wine, margarine, nutmeg, cinnamon, and ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and simmer, adding more wine as necessary, until carrots are tender, about 30 minutes.
• Stir raisins and brown sugar into carrot mixture. Bring mixture to a simmer and cook until carrots are glazed and flavors combine, about 15 minutes.

SPICED CARROT PUREE

Steps:

• Combine the carrots and potatoes in a medium saucepan and cover with water. Season the water generously with salt and toss in the cinnamon stick and garlic. Bring the water to a boil and boil until the carrots and potatoes are fork tender. Remove from the water.
• Place the butter in a small saute pan and cook until the butter is melted, browned and smells like hazelnuts. Remove from the heat and stir in the ground cumin, nutmeg and cayenne.
• Pass the carrots and potatoes through a food mill. Stir in the spiced butter vigorously. Taste and make sure the carrot puree is delicious. Re-season if needed. Serve hot.

MASHED CARROTS

Steps:

• Cut carrots and boil in salted water until tender.
• Transfer carrots to mixing bowl, add 6 ounces (1 1/2 sticks) of butter, salts, sugar and whipping cream. Mash as you would for mashed potatoes.
• Place mashed carrots in 13 X 9 pyrex dish.
• Cut 1/2 stick of butter into pieces and place on top of carrots.
• Top with crushed Ritz crackers.
• Bake at 350 degrees for 25 minutes.

MASHED SPICED CARROTS

Steps:

• Put the carrots in a pan and cover them with water.
• Bring to a boil.
• Cover and reduce the heat.
• Simmer for 20 minutes or until they are very tender.
• Drain them.
• Put the carrots in a bowl and add the other ingredients and then mash to the consistency you want.

CARROT SOUFFLE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish, or a 9-10 inch tart dish.
• Place the chopped carrots in a pan. Cover with water, then cover with a lid. Bring to a boil and simmer until fork-tender, usually 20-25 minutes. (The carrots should be very soft.)
• Pour off the remaining water. Place the hot carrots in the food processor. Add the butter and sugar. Cover and puree.
• Scrape the side of the food processor with a rubber spatula. Then add in the flour, baking soda, salt, vanilla, cinnamon, nutmeg, and cayenne. Puree again, until smooth.
• With the food processor running, open the top and drop the eggs into the puree. Once well combined, turn off the food processor.
• Scoop the carrot puree into the prepared pan. Smooth out the top in an even layer. Bake for 45-50 minutes, until puffy and golden on top.
• Serve warm, sprinkled with powder sugar if desired.

SWEET & SPICY CREAMY MASHED CARROTS

Steps:

• Cook carrots in boiling water in large saucepan 15 min. or until tender; drain.
• Add butter and pineapple; mash until carrot mixture is desired consistency.
• Stir in dressing and cinnamon.