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- Dish type
- Side dish
- Vegetable side dishes
Easy to do, young and old will love these mashed carrots! It is a great way to get kids liking other veg besides potatoes. You could also do half carrot, half sweet potato with this recipe and get fabulous results.
14 people made this
- 80g butter
- 1 onion, chopped
- 1.5kg carrots
- 600ml chicken stock
- Salt and pepper to taste
MethodPrep:20min ›Cook:20min ›Ready in:40min
- Add 20g of the butter to a large saucepan and saute the onion for several minutes.
- Add the sliced carrots and stock. Simmer over low heat for approximately 20 minutes.
- Drain the carrots. Return to the saucepan then add 60g of butter then quickly mash to obtain a puree. Season with salt and pepper.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
This recipe is so easy and quick and very tasty. I used two stock cubes which gave it extra flavour-06 Feb 2017
Carrot and Swede Mash
The peppery flavour of a good extra virgin olive oil goes really well with the earthy swede and sweet carrots.
We've mashed our roasted carrots and swede to give them a different texture!
- Bring a large pan of salted water to the boil. Cut the carrots and swede into even-sized pieces. Add to the pan, cover and cook for 25-30min, or until very tender. Drain and leave to steam dry in the colander for 2min.
- Return the drained veg to the empty pan, add the oil and mash roughly. Season with plenty of freshly ground black pepper and a little salt. Serve.
Prepare up to a day ahead. Cool completely, cover and chill. To serve, reheat in a pan, stirring frequently until piping hot (add a splash of vegetable stock and olive oil if mash is looking dry).
Chicken Carrot Mash Ingredients
To make this Chicken Carrot Mash, you will need the following ingredients:
Chicken. Free range chickens should be our first choice here, especially when serving to babies. But whichever chicken you have to choose from, try to make sure that it hasn't been treated with hormones or antibiotics. Although the recipe says to use chicken breast you can also use dark meat if you want to.
Carrots. If possible, try to choose organic carrots. Nevertheless make sure to peel them before cooking if your child is younger than 8 months. For older children you don't really need to peel organic carrots but I still do so out of habit.
Olive oil. I prefer to always use olive oil when cooking for my child as I find that it has the best fatty acid profile. But really any vegetable oil such as sunflower or flaxseed oil you use here is a good choice.
Potato and Carrot Mash
Reaching our daily vegetable intake goal can be hard for both children and adults. Although I do believe in exposing children to a range of vegetables, in their natural form, I am also a firm believer of adding “hidden” vegetables into as many meals as I can. I add them to pasta sauces, bolognese, pancakes, smoothies and so much more.
My kids help me to prepare a lot of our meals so when I say “hidden” I actually mean vegetables that are mashed, pureed or blended into a meal. They know they are there but they could easily not know too.
You can’t really say that the carrots are “hidden” in this Potato and Carrot Mash, you can see the carrots, but they are in a different form. For potato lovers, this could be a great way to add some veggies
This Potato and Carrot Mash can be used in the same way as regular mashed potato. My Mum introduced it to me and I have actually featured it, on this blog, in one of her recipes “Granny’s Five a Day Pie.”
I recently received a message from a reader saying that she thought the pie was delicious and the potato and carrot mash was a genius idea. Her 3 yr old, who really isn’t keen on his veggies but loves potatoes ate the mash with no issues.
She now mashes a range of vegetables into her mashed potato. Broccoli, cauliflower and avocado have all been mashed with potato with great success.
Messages like this really make my day and are the reason I keep slogging away on this blog! After receiving the message I thought that perhaps this Potato and Carrot Mash deserved its very own post.
Potato and Carrot Mash – Cooking Tips.
Choosing the Correct Potato.
Great mash starts with the correct potato. There is a huge range of potatoes available and they have different properties that suit different cooking methods. To achieve smooth, light and fluffy mash you first need to choose the correct potato.
Higher starch potatoes (such as Russet & King Edward) are the best choice for mash as they fall apart easily when cooked and they absorb flavouring more easily. Waxy potatoes, require more mashing to become creamy which can result in a “gummy” texture.
You want to chop the carrots smaller than the potatoes so that they are nice and soft for mashing. The carrots don’t mash as well as the potatoes and you will have small lumps (see images.) If you want a smoother consistency then you may wish to cook and blend the carrots separately and then combine with the potato when mashing.
Cold butter and milk don’t absorb as well into the potatoes. Gently heat the butter with the milk on the stovetop before adding them to your potato and carrot mash. Or at the very least bring your butter and mash to room temperature.
Have you tried this recipe? I’d love to know what you think. Please rate and leave a comment below or tag me on Instagram or Facebook.
Looking for more healthy kid recipes? Sign up for my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more kind-friendly inspiration on Pinterest and Instagram.
Fluffy Mashed Sweet Potatoes and Carrots
Most of my friends can attest that if I know them long enough, chances are I borrow recipe inspiration from them. This was no exception with a new friend who texted me a photo of some mashed carrots with turmeric and ghee she’d made and told me I had to try them.
So I did what any good friend would do. I invited her over and made her cook them for me. And sure enough, I was hooked.
I’ve since (with permission) reworked the recipe to make it more my style. And I must say, this sweet potato carrot mash has become a new favorite side around our house. Let us show you how easy it is to make!
This recipe is easy to make, requiring just 30 minutes and 7 ingredients.
How to Make Mashed Sweet Potatoes
Making mashed sweet potatoes can be a little trickier than regular mashed potatoes because the texture is both tenderer than white/yellow potatoes, and they can also be a bit more stringy when mashing.
For this reason, sweet potatoes typically require slightly less time to boil and can benefit from being blended in a food processor vs. just mashing by hand.
How Long to Boil Sweet Potatoes for Mashed Potatoes
Sweet potatoes are ready for mashing when you pierce several pieces with a knife and the potatoes easily slide off — depending on the size of the potatoes and the cooking pot, roughly 12-20 minutes.
When in doubt, overcook. No one likes having to chew their mashed potatoes.
What to Do with Leftover Mashed Sweet Potatoes
There are many delicious uses for leftover mashed sweet potatoes!
- spread topper
- Reheat as a side for Roasted Chicken
- Serve with this Mushroom Lentil Stew
- Swap for white potatoes in Curried Potato Cakes (aloo tikki)
- Ravioli filling (recipe in our cookbook)
- Sub for pumpkin in Pumpkin Pie
We hope you LOVE this mash! It’s:
- Vibrant orange
- Packed with vitamins & nutrients
- & Super delicious
This would make the perfect side for your holiday table and beyond! Top with more dairy-free butter and fresh herbs or minced garlic for even more kick
More Sweet Potato Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
1 pound peeled and cubed rutabagas
3 medium peeled and cubed carrots
4 sliced shallots
2 tablespoons melted butter
2 tablespoons olive oil
2 tablespoons brown sugar
3/4 teaspoon ground ginger
1 pinch cayenne pepper
freshly ground black pepper
Preheat the oven to 400 degrees F and grease a large baking dish.
Toss together the rutabagas, carrots, and shallots in the dish. Drizzle the butter and olive oil on top and sprinkle with the brown sugar and spices. Toss well to coat evenly.
Roast until tender and browned, about 75-90 minutes. Puree the hot mixture in batches in a food processor or blender until smooth.
Serve immediately, or chill and refrigerate for up to two days before reheating and serving.
🔪 What else can I use to make lower-carb mash?
For those who are choosing to avoid white potatoes, there are lots of alternatives that you can use to make a creamy mash with fewer starchy carbs.
Use the same basic recipe below to make mash (or purée) out of:
- Cauliflower (see my Cauliflower Mash recipe)
- Butternut Squash
- Sweet Potato
For more quick and easy vegan recipes take a look at my latest book Vegan in 15.
"Brilliant! Chock full of easy recipes and great tips and advice" Hello! Magazine
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I love hearing from you! Do send me pictures of your very own carrot and swede mash on:
tagging me @thevegspace or using the hashtag #thevegspace to show me how you got on!
And if you have tried this recipe, please do leave a star rating and comment below which is so helpful for other readers wanting to try the recipe. 👇🏼
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- 2 cups baby carrots
- ½ teaspoon fresh ginger, chopped
- ½ teaspoon honey
- ½ teaspoon black pepper
- ½ teaspoon vanilla extract
- Optional garnish: 1 tablespoon fresh chives, chopped
|Total Fat||0 g|
|Saturated Fat||0 g|
|Trans Fat||0 g|
|Dietary Fiber||2 g|
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How to Make It
Bring 2 cups water and carrots to a boil in a medium saucepan over medium-high. Cover and cook 15 minutes or until tender drain. Place carrots in a bowl with butter, sour cream, and 1/4 teaspoon salt mash with a fork until almost smooth.
Combine remaining 1/2 teaspoon salt, garlic powder, paprika, and 1/2 teaspoon pepper in a small bowl rub over steak. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high. Add steak to pan cook 5 minutes on each side. Let stand 5 minutes. Cut across the grain into slices.
Cook snap peas according to package directions. Add remaining 1 1/2 teaspoons oil and snap peas to pan cook 3 minutes or until lightly browned, stirring frequently. Stir in remaining 1/4 teaspoon pepper and vinegar. Serve snap peas with carrot mash and steak.