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Recipe courtesy of Food Network Kitchen
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Carrot Mash
Total:
25 min
Active:
5 min
Level:
Easy
Total:
25 min
Active:
5 min
Level:
Easy

Directions

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.

Photograph by Sam Kaplan

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