Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Carrot, Leek and Ginger Mash
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- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 214
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 2 g
- Cholesterol
- 32 mg
- Sodium
- 460 mg
- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 214
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 2 g
- Cholesterol
- 32 mg
- Sodium
- 460 mg
Ingredients
Directions
- Heat 2 tablespoons butter with the olive oil in a large pot over medium heat until foaming. Add the leeks, ginger, a pinch of salt and a few grinds of black pepper and cook, stirring occasionally, until softened but not browned, 10 to 12 minutes.
- Stir in the carrots. Add the milk, nutmeg, 2 more tablespoons butter, 1/4 teaspoon salt and 1/2 cup water. Increase the heat and bring to a simmer. Reduce the heat to medium low, cover and cook, stirring occasionally, until the carrots are very tender, about 30 minutes. Transfer the carrot mixture to a blender and puree until smooth.
- Add the remaining 4 tablespoons butter to the blender a little at a time and puree until the butter melts and the puree is creamy; season with salt and the cayenne. Transfer to a bowl and top with more nutmeg.
Cook’s Note
Make the mash through the end of step 2 up to 1 day ahead; cover and refrigerate. Gently reheat, then complete step 3.
