Baby carrots are one of the great convenience items of the modern era. Inexpensive, versatile, and widely available,
Baby carrots are one of the great convenience items of the modern era. Inexpensive, versatile, and widely available, I always make sure that a bag or two finds its way into my shopping cart whenever I hit up the store. They last longer than your average vegetable in the fridge, and are great as a late night snack or tucked into a lunchbox. Occasionally they even wind up as dinner.
These Mashed Orange Ginger Carrots are the perfect fall dish. Look, I know I was late to the ginger party and now I want to use it in everything. I’m sorry, but it’s delicious! I promise to relax… next week. For now, enjoy the big scoop of ginger in these carrots, which lends a warm and vaguely spicy note.
These babies are plenty enjoyable when roughly mashed by hand with an old fashioned potato masher. For a smoother and more silken consistency, scoop the cooked carrots into a food processor or blender. Serve this carrot mash with roasted pork, or even your Thanksgiving turkey.
Mashed Orange Ginger Carrots
2 pounds baby carrots
2 teaspoons grated ginger
1 tablespoon minced garlic
2 teaspoons kosher salt
1 dash nutmeg
1 1/2 cups orange juice
1 1/2 tablespoons butter
1 teaspoon minced fresh sage
- Preheat your oven to 350 degrees.
- Place the baby carrots in a casserole dish. Add the ginger, garlic, salt, nutmeg, and 1 cup orange juice to the dish. Toss well.
- Cover the dish tightly with aluminum foil and bake for thirty minutes. Remove the aluminum foil, and stir the carrots around.
- Return the uncovered dish to the oven and continue to cook for an additional thirty minutes, or until the carrots are quite tender, almost mushy.
- Remove the dish from the oven, and scoop all the carrots and any juices into a medium mixing bowl. Add the butter to the bowl and mash well with a potato masher. Add the remaining orange juice, as needed, if the mash is very stiff.
- For a smoother texture, you may choose to use a food processor or blender. Always take extreme care when transferring hot foods into a blender.
- Finally, fold in the chopped sage. Serve hot.
This recipe will yield four to six servings.