Carrot Mash with Orange and Mint
Isn’t this color just gorgeous?? I was so thrilled with this recipe, I just had to share with all you lovelies! Just like so many of you, I’m preparing my Thanksgiving menu. I have this huge binder of tried and true recipes that I refer to in creating my menu using traditional favorites from my mom and those newer ones that I found. I save each year’s menu, notes and comments, guests and table settings!
This is not a holiday to throw everyone off from the traditional favorites they wait 364 days for, but I do like to add in a new surprise each year. Though having something new is nice, I make sure to never serve a complete surprise, as in not testing it out before. I’m not one to roast a whole turkey just to test out a side dish. When I want to try out a new turkey recipe, I make it during this season for a Sunday meal just for the fam. I prepared this carrot mash to go along a herb roasted pork loin.
I saw this Carrot Mash recipe in the November 2013 Fine Cooking magazine. I’m usually pretty good at looking at a recipe and knowing that it will either taste good or not based on the ingredients and method of preparation. Still, I test it out, especially before serving to guests. And this one is a winner for sure in my book. First, the color is stunning! So fall like, orange with specks of mint. I processed mine smooth, but they mention it can be mashed for a rustic, chunky appearance and texture.
The taste is sweet enough like a mashed sweet potato dish, the touch of butter enhances the flavor and the mint gently gives each bite an unexpected fresh taste. It pared perfectly with my pork loin and definitely know it will be fabulous with my roasted turkey. I tasted my leftover mash this morning and was very happy to see that this can be made a day ahead. I think the mint becomes a bit more flavored into the dish, so if by chance you have a mint hater – do they exist really? I guess I’d cut back on the mint, but it is just so good, trust me!!
Carrot Mash with Orange and Mint
Fine Cooking, November 2013
2 lb. carrots, peeled and cut into 1-inch pieces
1 teaspoon Kosher salt
2 tablespoons unsalted butter, cut into 2 pieces, or ghee
2 tablespoons heavy cream
2 tablespoons extra-virgin olive oil
1-1/2 tablespoons. finely chopped fresh mint
1/2 teaspoon finely grated orange zest; more as needed
Hot sauce, such as Tabasco, to taste
Put the carrots in a 4-quart saucepan with enough cool water to cover by at least 1 inch. (I used chicken stock instead of the water). Add 1 tsp. salt and bring to a boil. Turn the heat down and cook at a gentle boil until the carrots can be easily pierced with a fork, about 25 minutes.
Drain the carrots well in a colander. Return the carrots to the hot saucepan, add in the butter, cream, oil, mint, orange zest, 1/2 tsp. salt, and a dash of hot sauce, gently allow to heat over low heat until the butter is melted and all combined.
For a rustic texture, return the carrots to the pan and mash with a potato masher to the consistency you like.
For a smooth texture (shown), purée the carrots in a food processor until smooth and then add them to the pan, stirring well to combine.
Season to taste with more orange zest, salt, or hot sauce before serving. Can be made up to two days ahead and stored in the refrigerator. Reheat in microwave just prior to serving. Serves 4-6 as a side.