FOR USE WITH AP LIFESTYLES We mash potatoes. We mash squash. Some people even mash cauliflower. Why not mash carrots? As you can see in this image taken on March, 5, 2012 in Concord, NH with a bit of butter, milk, salt and pepper, I had a delicious vegetable dish with the consistency of mashed potatoes. (AP Photo/Matthew Mead)
Updated: April 29, 2012 8:05AM
Not sure why this recipe never occurred to me before. After all, I live on the front lines of the battle to get kids (in particular, my own) to eat vegetables.
And it’s usually a losing battle. Until I bumbled my way into this one.
I was making carrots with dinner a few weeks ago. Instead of seasoning and roasting them as I usually do, I decided to steam them. Then I got distracted, as I usually do. By the time I rescued the carrots from the pan, they were fall-apart tender.
That’s when it hit me. We mash potatoes. We mash squash. Some people even mash cauliflower. Why not mash carrots?
And so I did. With a bit of butter, milk, salt and pepper, I had a delicious vegetable dish with the consistency of mashed potatoes. The next night, I made it again (only this time on purpose). But instead of mashing by hand, I used the food processor to ensure an even smoother, mashed potato-like consistency. Adding a bit of cumin made it even better.
It was a winner. And not just with me. The resident 7-year-old boy also approved.