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.
No comments:
Post a Comment