I enjoy the weekly post I do with The Food Network. Right now we’re in the series for #SensationalSides and it’s always a challenge to try and think of something unique to match the theme they provide. This week was no exception and I’ll be honest; when the theme is ‘Mashed’ I’m sure I wasn’t alone when my first thought was potatoes. And my second thought was…do something different. Well, I promise you this Roasted Carrot and Leek Mash is different!
Inspired as I often am by my fridge, I had just been to Costco and bought some carrots. Although ‘some’ is highly subjective isn’t it? When shopping at Costco, especially when cooking for one or two, some means A WHOLE LOTTA CARROTS!! So I figured, hey…they’re a root vegetable; why not mash them?
Honestly easier said than done. I have discovered through this process just how big a difference there is in the makeup of potatoes and carrots and while I suppose I could share with you some scientific moment detailing those differences I won’t bother but suffice to say, they don’t quite mash like potatoes, nope…not at all! And I say that with confidence that I know I tried, I really did; it was like a minor gym workout!
Soooooo…long story short? They have been mashed with the help of my food processor and I can share with you that some research after the fact found most recipes doing the same thing. OK, whew…it wasn’t just me.
So I finally got my carrots, garlic and leeks all mashed but with a bit of texture and it hit me like a lead balloon. I’m not sure I should even share what hit me but why not? There was an OMG moment of realizing I had done this before. Sure, without the seasonings and butter but still…my babies had eaten something very similar. Did I just make baby food? Once I got that thought into my head I felt doomed. How could I share baby food? I had finished late and I was tired and seriously ‘this close’ to writing the coordinator for our Thursday posts and telling her I wouldn’t be contributing this week when I was rescued by my neighbor Amy.
She called just as I was struggling with my dilemma and I thought…let Amy try them. Don’t mention baby food and see what she thinks. So we met at my front door; me to give her some carrots and her to bring over her dog who was going to spend the night. I asked her to take them home and to give me an honest opinion. This is what she sent me via text shortly thereafter. “It’s good! They have a savory…not too sweet flavor. Leeks add a nice touch, but not too much. Just right, like Goldilocks!’ Not one word about baby food. Whew!
Granted I am my own worst critic but with a renewed confidence that these would pass muster I’m here today with this Roasted Carrot and Leek Mash. In the light of a new day after a decent sleep I tried them again and she was right…they are just so good. Using the food processor I was able to get a smoothish consistency but just as I love my mashed potatoes ‘smashed’ and not totally smooth, I also left some texture in these. Topped just like I would mashed potatoes with a pat of butter and some salt and pepper they were great even for breakfast. Would it be going too far if I trying making fried mashed carrot cakes? Yeah, maybe so huh…but it doesn’t mean I won’t try!
Roasted Carrot and Leek Mash
Ingredients
- 1/4 cup pure olive oil
- 1 medium leek, white and pale green parts only, halved lengthwise, rinsed, and thinly sliced crosswise (about 3/4 cup)
- 4 pounds carrots, halved lengthwise
- 3 sprigs of thyme
- 1 Tablespoon of honey
- 1 tsp salt
- 1/2 teaspoon black pepper
- Salt and freshly ground pepper
- 1 cup chicken or vegetable stock
- 1/4 cup half-and-half, at room temperature
- 2 Tablespoons unsalted butter
- 1/4 cup finely chopped fresh Italian parsley leaves
To Garnish
- Butter
- Parsley
Directions
- Preheat the oven to 400° and grease 2 large rimmed baking sheets with vegetable or olive oil..
- Combine the olive oil, leeks, carrots, thyme, and honey with salt and pepper and combine till all pieces are coated.
- Arrange the mixture on the baking sheets. Bake for about 40 minutes, or until the carrots are very tender and browned on the bottom.
- In a large saucepan, heat the chicken stock, half and half, and butter. Add the carrots and leeks and simmer on low for approximately 10 minutes. Put the mixture into a food processor in batches and pulse to desired consistency.
- Add the chopped parsley, taste and adjust seasoning if desired and serve hot with a pat of butter and parsley for garnish (optional).
Not only does the recipe sound tasty (baby food or not), but the styling is lovely and appetizing. Great photo.
Sounds nice and a little different, Barb. Thank you
Heck, we consider it a good thing to sleep like a baby, so why not eat like a baby? 😀 Anyway, these look terrific. I haven’t tried mashing carrots before, so now you have me curious (well, I have mashed them, but just a a couple with squash — enough to give just a touch of their flavor and texture). Might be fun to try these with a ginger/garlic flavoring, too, although they look really good as is. Thanks!
True! I left these with a bit of texture too; or truth be told…I don’t think I could get them as smooth as baby food if I wanted to which I saw as a good thing. 🙂