Mashed carrots aren't just for babies. Gourmands and casual cooks alike can enjoy the sweet taste and nutritional benefits of this simple dish, which requires only a little preparation and a short time on the hob or in the oven. The actual mashing is the easy part; spice your carrots up with a brown sugar, sherry or other seasonings. There is no one right way to mash carrots, so feel free to get creative and improvise.
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Things you need
- Vegetable steamer basket
- Pan or casserole dish
- Butter or margarine
- Potato masher
Steam or cook your carrots to soften them up for mashing. Steam carrots by boiling water in a pot equipped with a steamer basket. Allow the water to come to full boil, reduce heat, add the carrots and place a secure lid. Steam the carrots for about five minutes or until they are soft and moist. Conversely, bake your carrots at 350 degree Fahrenheit heat until they are tender.
Drain the softened carrots and place them in a pan or casserole dish. If desired, add butter or margarine and milk. Use about 1/4 cup butter or margarine and 1/8 cup milk per 4 cups of carrots.
Mash the carrots into the desired consistency -- like thick mashed potatoes or smooth baby food -- by plunging them with an up-and-down motion using a potato masher. If you prefer your mashed carrots to have a whipped consistency, smooth out the mash with an electric mixer.
Add flavour to your mashed carrots with a dash of cinnamon and a few tablespoons of sugar to taste. Mashed carrots lend themselves to all sorts of accents. Try adding sour cream to the mix or a few tablespoons of sherry.
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