For some reason, I've been having an urge to get more carrots into my diet.I'm not wild about them, but I don't dislike them, either. I just think they're good food, and I should eat more.
I tried one of Ilva's ideas, sauteing sliced carrots with thyme. They came out a little burny, but good. Then I kind of forgot about them.
Until Cranky wanted to make some mashed potatoes to serve with boudin blanc. Ooh! Ooh! I said "Let's do a mixed mash!" We also had a turnip on the premises for some reason. So we cooked each vegetable to its personal specifications, and then ran them through the food mill together to get a pale tangerine mush.
You might not even be interested in this food. It's bland, funny and a little bit lightweight. (Only now do I realize how heavy pure mashed potatoes are.) But it's sophisticated and delicious, and I'm doing it again. With garlic.
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21 comments:
You say bland, I say comfort food.
Another vote for the "with garlic" from here. Sounds delicious. And so pretty.
Mashed veg was the only way mum could trick us into eating pumpkin & neeps when we were wee. I love the fluffy stuff.
Not bland, more, softly flavoured I think.
You might consider growing some. Once you taste how sweet they can be, and You will also feel obligated because of all the work.
I love root vegetable mash... they're good with horseradish too, if you want to give it an extra kick.
Amy: Wow, bland is so comforting. I'm sorry I didn't know this mess before.
Zoomie: It's pretty, and alarmingly healthy. xx!
Mouse: Pumpkin! Oh, not fair. But fluffy -- yeah, that's the ticket.
Chilebrown: I am so growing some. In stages. You are my farmer consultant.
Zia: Drool!
Mm, I love carrots, I eat them all the time...but never mashed. Good thinkin'.
That's a very cool idea. I'm going to try that!
Hungry Dog: Yeah, give it a try. There's no reason to be freaked by the color -- it's freakin' carrots!
Melanie: It's so boneheadedly easy, too. Have fun.
What you think? Put mash in casserole, sprinkle with crumbly cheese and brown in oven? I got no idea, considering my vegetable challenged palate. But I figure, adding cheese and browning top in hot oven usually does good?
xo, The Rev
Biggles: Mash heaven. I'm doing that next time. You probably will too.
I've had this strange yen for cooked carrots all winter (must be my Vitamin D deficiency screaming out). I love 'em. Will try a mash, soon. Neeps? Haven't seen that endearing little word in a long time. Tatties and neeps and carrots: good mix.
Kudzu: If you don't already follow my Australian friend DancingMorganMouse, you might love her posts.
And I love you.
I think that's great, and funny.
You have just invented a classic Scottish dish called "clapshot". Congratulations!
(Seriously. I luuurrrvvve clapshot.)
And really who doesn't want sophisticated veggies???
Once again with garlic! I be liking the carrot with ginger mon! My daughter is playing reggae and it's rubbing off.
Ferdzy: Fantastic! Thank you for telling me about it. I LOVE the name "clapshot."
EB: But of course. Even so, you could fob this off on a baby and say you scraped it out of a Gerber's jar.
Greg: Ginger is very nice with carrots. Not quite sure if I'd like it with potatoes and turnips, though. :)
Clapshot sounds like something Austin Powers and/or David Beckham might use as a modifier for a lost weekend.
I'm all about the mixed purées. It's like baby food, but for grown-ups!
Peter: Those naughty Scots! Penis-cillin jokes and all.
BTW, I am much inspired by your profusion of mashy mushy vegetables, even the lavender potatoes.
I was always pretty meh about carrots until I made this fantastic french inspired blended soup...plenty of fresh peppers, garlic, and thyme, a splash of white wine, no stock necessary. Yup.
outofdoors: Sounds divine. Thyme heals all wounds.
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