Mashed Carrots
Recipe: #26308
June 25, 2017
Categories: Side Dishes, Carrot, One-Pot Meal, Sunday Dinner, Gluten-Free, No Eggs, more
"I had loads of carrots, that needed to be used, and so I thought of mashed carrots as a side. This came out well, although next time I will not add as much stock, as the carrots were a little runny. But these did taste really good!"
Ingredients
Nutritional
- Serving Size: 1 (41.1 g)
- Calories 65.9
- Total Fat - 5.9 g
- Saturated Fat - 3.7 g
- Cholesterol - 19.5 mg
- Sodium - 74 mg
- Total Carbohydrate - 3.1 g
- Dietary Fiber - 0.9 g
- Sugars - 1.5 g
- Protein - 0.7 g
- Calcium - 13.3 mg
- Iron - 0.2 mg
- Vitamin C - 2.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
NOTE: How much stock and butter you use is optional. It depends on the consistency you prefer*
Step 2
Cut the carrots into even sizes (about 1 inch or 3cm) and boil the carrots in a saucepan of boiling water until they are soft, (or until a fork or knife can be easily inserted in the carrots - boiling will take about 15 minutes.)
Step 3
Drain carrots from the water, and add the carrots back to the saucepan.
Step 4
Add the butter (if using), chicken stock, thyme, salt & pepper.
Step 5
Mash the carrots with a potato masher until smooth. (I used a stick blender).
Step 6
Serve with a sprinkle of nutmeg (if desired) and a little butter if required.
Tips
No special items needed.