This is a twist on the classic mashed
potatoes, but ideal for anyone that is bored of potatoes or no longer
eats carbs.
You start off by prepping the veggies, first adding a pound each of
fully peeled and thinly cut carrots and parsnips into a large saucepan.
Also add a quarter teaspoon of salt, 2 tablespoons each of brown sugar
and rice.
Finally, add three quarter-inch slices of peeled ginger to the saucepan
and add enough water to cover the inputs by about 2 inches. Keep the
heat on low and let it sit for about half an hour until the vegetables
tenderize.
Make sure you keep a cup of the liquid the veggies cooked in and drain
the rest. Mix the vegetables in the blender, ideally in batches for the
best consistency and slowly add about half a cup of the cooking liquid
to the blend until you get a nice rich paste.
You can add more cooking liquid if you want it thinner. Then add two
tablespoons of butter, half a teaspoon of salt, and if you’re so
inclined, some chopped chives as a garnish.
Voila! A delicious ready-to-eat carrot puree.
not my recipe
not my recipe