June 25, 2017
Dinner, Side Dishes, Dairy,
Vegetables, Carrot, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Sunday Dinner, Stove Top, Gluten-Free, No Eggs more
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"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!"
NOTE: How much stock and butter you use is optional. It depends on the consistency you prefer*
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.)
Drain carrots from the water, and add the carrots back to the saucepan.
Add the butter (if using), chicken stock, thyme, salt & pepper.
Mash the carrots with a potato masher until smooth. (I used a stick blender).
Serve with a sprinkle of nutmeg (if desired) and a little butter if required.
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