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