Smashed Carrots

 

Carrot diversity

Smashed Carrots and Cauliflower

When I asked a friend what she put in a recipe I especially liked she said “Oh, I don’t know. I’m a dumper.” I totally relate to that way of cooking and this recipe follows that standard. Although I’ve included measures, the recipe easily lends itself to modification so the texture and flavor best meet your taste. My preference is coarsely mashed but well incorporated and not too wet.

Ingredients:
 One medium sized head of cauliflower cut into large chunks
5-6 medium to large carrots cut into equal-length sections (equal in volume to the cauliflower)
4-5 cloves of garlic
2 tsps salt
1/4 C cream or milk
2 T butter or margarine
1/4 C shredded parmesan or similar
Salt to taste

Method:
Bring water in a large pot to a rolling boil. Add salt and lightly smashed garlic cloves Add larger ends of carrots and boil for 10 minutes Add remaining carrot pieces and cauliflower and boil for an additional 15 minutes or until all pieces are very tender Drain carrots and cauliflower and return to pot. Return pot to burner. Reduce heat to medium low and let any extra water evaporate. Mash garlic, carrots and cauliflower together using a hand-held potato masher. Add cream, butter, cheese and salt to taste. Incorporate well. Serve hot. Oh so yummy!


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