Roasted Carrot and Thyme Mash is ridiculously good…
The perfect alternative to mashed potatoes when you’re looking for a scrummy mash on the AIP.
This puppy came about because I was after an accompaniment for one of my all-time favourite recipes, my RIDICULOUSLY GOOD Herbed Slow Cooked Lamb Shanks. And of course, since the shanks are ridiculously good, the accompaniment-in-question needed to be, too. I think this is.
I’ve said it before, and no doubt I’ll say it again – one of the wonderful and unexpected side benefits of this AIP caper is that it forces you to experiment with new and unusual ways to eat more vegetables.
Embrace the mash!
And, one of the ways that you can do this is by embracing the mash! You’d be amazed at just how easy it is to play with vegetable and herb combos in your food processor. You can go sophisticated and zhushy – as with the HELLISHLY GOOD Herbed Parsnip and Celeriac Mash with Caramelised Onions, for example. Or, you can keep things a little more simple – as with Smashed Apple and Celeriac.
I was never a fan of the cooked carrot as a child…
But this wee number takes carrots to a whole new level. A #bloodyfabulous new level, even.
And, it does this with a bit of kitchen layering magic…
First, the carrots are roasted. Somehow, roasting caramelises vegetables makes them extra delicious.
Then, the dish has the aromatic addition of thyme. Carrots LOVE thyme. As it happens, so do I. Almost as much as I love rosemary.
And finally, just a touch of honey. For sweetness. Just because.
- 3 tablespoons of extra virgin olive oil
- 1 kilo carrots (approximately 2 pounds), preferably organic
- 1 tablespoon fresh thyme leaves
- ⅓ cup chicken bone broth
- 2 teaspoons honey
- Heat your oven to 200° C/400° F.
- Wash, top and tail, and halve your carrots lengthwise. If they are not organic, give them a peel, too. Pop the carrots onto a rimmed baking tray. Drizzle with olive oil. Season generously with salt and sprinkle with thyme leaves.
- Roast until tender and golden, about 45 minutes. You want some lovely crusty bits to develop on the bottom of the carrots.
- Heat the broth and honey together in a small pot.
- Pop the cooked carrots into the bowl of your food processor. Scrape in all the lovely juices and thyme leaves. Pulse until roughly chopped.
- Taking care with the hot broth, add to the food processor. Pulse until you reach desired consistency. Salt to taste.
- Serve garnished with a few thyme leaves.
The first ingredient reads “3 tablespoons cup happy fat of choice…”
I presume the word ‘cup’ doesn’t belong?
David – thanks for letting me know. Clearly I was having a ‘dyslexic’ kind of day when I posted this (check out how I spelt ‘ridiculously’!)
I hope you enjoy your Roasted Carrot Mash!
Looks delicious — can’t wait to try it 🙂
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