Mashed Carrots with Honey

mashed carrots

After sharing on Facebook that I had abajillion pounds of carrots in my fridge a dear reader shared with me Martha’s version of mashed carrots.   In classic me style, I read the recipe started cooking and then, everything changed.

Here is my version of this delicious side dish that would compliment a spicy pork roast and roasted brussel sprouts marvelously.  Both my 2-year-old and 1-year-old gobbled it up.

Ingredients:

1.5 pounds of carrots

1/2 a stick of butter

1/4 cup honey

Directions:

Peel and cut carrots into inch size pieces

Boil until very tender with a fork. (15 – 25 minutes ish depending on how thick your carrots are)

Drain carrots and put all the ingredients into a food processor. Mix until combined and smooth-ish.  Carrots will not perform like potatoes so there will probably still be a hint of chunkiness to the dish.

I think this might be added to the thanksgiving docket.  It was really really good.

 

I shared this at Homegrown and Healthy

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