Friday, March 4, 2011

Carottes Fouettées

10 Carrots (large)
1/2 C. Butter
Roasted Garlic
Cream or Milk
Powdered Ginger
Curry Powder
Stew carrots in warm salted water until tender. Remove from water and place in blender or food processor. Mix on high and add approximately 1/2 C. butter, garlic, pepper, salt, powdered ginger and curry powder to taste. When you have the desired flavor, add 2-4 tablespoons of cream or milk until you get a consistency similar to mashed potatoes. Voila!

1 comment:

  1. Hi there!

    My name is Rebecca and I'm one of the Editors at HuffPost Taste. I'm working on a roundup of some of our favorite mashed potato alternative recipes, and would love to feature a photo from this lovely post, pending your permission. We'll link back to your original post for the recipe.

    Would you mind just letting me know whether you'd like us to credit the photo to one of your names or your blog's name? You can reach me at

    Thanks very much!

    - Rebecca