A funny thing happened when I got to the Farmer’s Market yesterday, they didn’t have most of the things I’d come for, so I went with a new plan, not plan “B” more like “Z”. These charred mashed purple carrots where a big hit, and I’m still not sure what make me think of doing this. The carrots had a wonderful sweet smoky char, and squash like taste, but with more texture.
Charred Mashed Purple Carrots
- 1-2 lbs. carrots
- 1 tablespoon sweet butter (best from pastured fed cows, organic, pasteurized ok, but not ultra, no GMO’s)
- unrefined sea salt (to taste)
- fresh ground pepper (to taste)
- 1/2 to 3/4 teaspoon tarragon
Clean carrots. Char carrots on; gas grill, charcoal, under broiler, or a stove top. They should develop a papery outer skin. Let cool, peel skin, and remove any parts that became rock hard. Mash with a potato ricer. Add butter and spices. Reheat and serve. Enjoy! google – k2 unlimited content