Thanksgiving 2013: Carrot Mash with Orange and Mint

Fine Cooking (November 2013)

Carrot Mash with Orange and Mint

One of our favorite things about plucking recipes out of food magazines for Fakesgiving is that there are surprises.

Dishes we expect so much out of turn out to be not so hot.

And others, which we assume will be throwaways, totally dazzle. 

That's the case with this Carrot Mash with Orange and Mint, which turned out to be one of our favorite Thanksgiving dishes this year. 

Thanksgiving doesn't get much simpler than this dish. 

Carrots are boiled and drained, then mashed with a combination of butter, cream, olive-oil, mint and orange zest. You can throw in a little hot sauce for some more flavor. And that's it. 

With these ingredients, this Carrot Mash with Orange and Mint is smooth, rich, and bursting with flavor. It's the most savory take on carrots we've ever had, and it's wonderful.

It's absolutely perfect for Thanksgiving. 

 

 

Carrot Mash with Orange and Mint
Fine Cooking (November 2013), recipe by Arthur Potts Dawson
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Nutritional information available at FineCooking.com  

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(This photo: Scott Phillips for Fine Cooking)

Serves 4 to 6 

NOTES FROM ZACH AND CLAY:

This dish can be made up to two days ahead and stored in the refrigerator. Reheat it (microwave is fine) just prior to serving. 

INGREDIENTS

2 lb. carrots, peeled and cut into 1-inch pieces
Kosher salt
1 oz. (2 Tbs.) unsalted butter, cut into 2 pieces
2 Tbs. heavy cream
2 Tbs. extra-virgin olive oil
1-1/2 Tbs. finely chopped fresh mint
1/2 tsp. finely grated orange zest; more as needed
Hot sauce, such as Tabasco, to taste

METHOD

Put the carrots in a 4-quart saucepan with enough cool water to cover by at least 1 inch. Add 1 tsp. salt and bring to a boil. Turn the heat down and cook at a gentle boil until the carrots can be easily pierced with a fork, about 25 minutes.

Drain well in a colander, letting the steam rise for a few minutes. Meanwhile, heat the butter, cream, oil, mint, orange zest, 1/2 tsp. salt, and a dash of hot sauce in the saucepan over low heat until the butter is melted.

For a rustic texture, return the carrots to the pan and mash with a potato masher to the consistency you like.

For a smooth texture (shown), purée the carrots in a food processor until smooth and then add them to the pan, stirring well to combine.

Season to taste with more orange zest, salt, or hot sauce before serving.