Carrot Mash | PCC Natural Markets

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Carrot Mash

Serves: 4

Your rating: None (1 vote)
Your rating: None (1 vote)

Coconut milk and carrots are a classic combination in winter soups. This side dish has a similar flavor profile, but the hearty, comforting texture of mashed potatoes.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Place carrots and potatoes in a large pot with enough cold water to cover; salt water to taste. Bring to a boil and simmer until tender, 10 to 15 minutes. While potatoes cook, heat coconut milk, oil, cumin and ginger in a small pot over medium heat. Keep warm.

Drain vegetables and return to the pot. Shake them over medium heat to evaporate any remaining liquid. Pass vegetables through a ricer or mash. Stir in coconut milk mixture and season with salt and pepper.

Recipe by Jackie Freeman, PCC Chef

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