4 to 6 large organic carrots or desired root vegetable
1 to 2 tablespoons freshly grated Parmigiano
1 to 2 tablespoons olive oil
Peel and loosely chop carrots. Place in unsalted boiling water, remove when fork-tender.
Using a fork, mash the carrots to desired texture. Lightly grate the Parmigiano and drizzle olive oil over the mashed carrots and mix. Serve immediately
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