Name: Carrot mash
Total time: 36 min
Cuisine: Belgian
Ingredients: 500 g carrots (peeled and chopped); 500 g potatoes (peeled and diced); 50 g butter; 100 ml milk; salt (to taste); pepper (to taste); nutmeg (to taste); cayenne pepper (to taste); parsley (fresh, chopped)

Method

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Clean, peel and slice the carrots.
Peel the potatoes.
Bring water to a boil. Add salt, 2 sprigs of thyme and a few leaves of bay leaf. Add both the carrots and the potatoes. Cook them for about 20 minutes until tender.
Drain the water and return the carrots and potatoes to the pot. Let stand for a few minutes and allow remaining liquid to evaporate.
Add the butter and milk and mash everything with a masher until smooth.
Season with salt, pepper and a pinch of nutmeg, some cayenne pepper if desired
Stir in fresh parsley for a fresh touch, if desired.
Serve the carrot purée warm as a side dish.

Background

Variations Add a little honey for an even sweeter touch. Extra creaminess can be obtained by adding egg yolks or a spoonful of sour cream. Cooking an onion and/or a clove of garlic with it adds flavour.

Carrot mash

Ingredients

Optional

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