Smokey Sweet Carrot Mash

Carrot Mash...

I know what you probably think of when you read that:
"Baby Food"

Sure, if you're a super sophisticated Baby with a palate for gourmet comfort food that will make you long for the Holidays, wood burning fireplaces, Earl Hines on the radio, thick warm stockings, and everything that embodies cozy-happiness.

Yep. 

This is that kind of Carrot Mash.

Originally I was thinking "What the heck am I'm I gonna do with all of those Carrots in my fridge?" When my mind wandered to a familiar recipe, one that was the star of last years Thanksgiving meal:

Holiday Mashed Parsnips with Corn, Scallion and Parsley
(click to go to recipe)

That Parsnip dish was, until today, the epitome of holiday comfort food.

One of my favorite veggie side dishes of the past (next to mashed potatoes and deviled eggs) is Cooked Carrots, with Brown Sugar and spices. Pretty simple, but so good if you're a cooked carrot lover like me. Since I don't make a habit of cooking my veggies any more these days, I wanted to make a dish that could compare to the flavors and texture of my childhood favorite, only a bit more fancy with an extra kick in the seasoning department. 

I knew what had to be done...and I did it. 

Oh boy, did I ever do it.

Important Note About This Recipe

If you're not a fan of Carrots I dare you to try this - you might  change your point of view regarding this Beta Carotene and vitamin C & A rich veggie. 

Warming Method Does Apply Here:

Gently Warm the mash on your stove top while stirring continuously, or in your oven set at it's lowest heat leaving the oven door cracked open. You can also eat this as a dip, but I prefer it as part of a main course. 

Serve over your favorite wilted green, enjoy it with a cooked protein of choice, or you could even add more veggies to it - like peas, onion, or even bell pepper. 

Smokey Sweet Carrot Mash

Makes enough for roughly 4 portions, and best if paired with a main course.

1 & 1/2 c Macadamia Nut 

//OR// 

1 & 1/2 c Cashew plus 2 Tbsp Walnut or Sesame Oil 

1 tsp Salt

1/4 to 1/2 tsp Cracked Black Pepper 

Puree all of the above in your food processor until it becomes a thick and creamy paste:

Add to your nut paste:

2 c packed Carrot that has been finely shredded

3 to 4 tsp Date Paste

1 tsp Onion Powder

1/2 tsp Garlic Granules

1 tsp Smoked Paprika //OR// 3/4 tsp Paprika & 1/4 tsp Cumin powder

1/4 to 1/2 tsp Chipotle Powder 

2 pinches Ground Celery Seed

Puree all of the above for 3 to 5 minutes until whipped. Unless you're using a high speed blender you will still have some texture from the carrot, but trust me - it's wonderful:

I paired my Carrot Mash with Lentils and Massaged Kale that had been tossed with Salt, Pepper, grated Macadamia nut, a drizzle of Creamy Dill Vinaigrette, and of course a garnish of fresh Dill. 

Right out of the oven, warm and ready to be plated up!

Oh boy was I ever happy with that combo!

As always, I love hearing your feedback so please let me know if you make this recipe, and hopefully you'll love it as much as I do. 

Happy Friday!

xoxo,

Sarahfae AtV