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Coconut Carrot Mash (gluten-free, vegan, ACD)

Posted Jan 23 2011 2:07am
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My household's winter CSA through Uptown Farmers is loading us up with more carrots than we know what to do with. They are accomodating our request for a potato free share (so amazing), since two of the three of us living together can't eat potatoes. In exchange, we are getting an equal amount of carrots instead.  That's a lot of carrots. I have carrots coming out of my ears. 

Last night I made this simple carrot mash with some of our winter carrots, flavored with coconut milk and coriander. It was so flavorful and vibrant, perfect for a cold, grey day.  

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serves 4-6

  • 8 cups carrots, peeled cut into large chunks
  • 1 inch piece ginger, peeled and coarsely chopped
  • 1/2 full-fat coconut milk, plus 2-3 Tbsp for drizzling
  • 1/4-1/2 cup leftover cooking water, adjust amount to reach desired consistency
  • 1/4 tsp ground coriander
  • 1/2 tsp sea salt, or to taste

Fill a large pot with water and bring to a boil. Add carrots and ginger, return to a boil, cover and simmer for about 20 minutes, or until tender.

Spoon out carrots with a slotted spoon and place in a blender or food processor. Add coconut milk, 1/4 cup cooking water, coriander, and salt and process until smooth enough for your liking, adding additional cooking water as needed to reach desired consistency. Stop and scrape sides often to ensure even mixing. 

Serve immediately, drizzled with additional coconut milk and a pinch of coriander. If you need to keep it warm but will be serving soon, garnish as desired, loosely with a foil tent and put in a 250º F oven until ready to serve. 

 

 

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