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.
1.5 pounds of carrots
1/2 a stick of butter
1/4 cup honey
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