Brown Butter Carrots (Print Version)
# Ingredients:
→ Creamy carrots
01 -
3/4 teaspoon cinnamon
02 -
1 tablespoon maple syrup
03 -
Dash of cayenne pepper
04 -
1 teaspoon lemon juice
05 -
1/4 teaspoon nutmeg
06 -
900g (2 pounds) carrots
07 -
1/4 teaspoon ginger (ground)
08 -
85g (6 tablespoons) butter
09 -
1/4 teaspoon smoked paprika
→ Toppings
10 -
Parmesan cheese, grated
11 -
Chopped parsley leaves
12 -
30g (2 tablespoons) butter
# Instructions:
01 -
Chop off the ends and peel the carrots. Slice them up, then steam for 20 minutes or until they're soft. Use either a steamer or a colander with a lid that traps the steam.
02 -
Once steamed, drain the carrots and toss into a large bowl. Throw in the rest of the ingredients. Blend everything together with a processor or mixer until silky. Taste and add some salt or pepper if needed.
03 -
Scoop into a serving dish and gently flatten the top using a spoon.
04 -
Take 2 tablespoons of butter and let it melt in a small saucepan on medium heat. Wait until it turns golden brown and smells toasty, then drizzle it over the mashed carrots.
05 -
Sprinkle a bit of freshly chopped parsley and a good layer of grated parmesan on top.
# Notes:
01 -
Reheating this dish is easy! Warm it up in a pot on the stove or toss it in the oven for a few minutes.
02 -
If you add brown butter to everything, it can overwhelm the flavor. Use regular butter when blending and save the brown butter as a topping.
03 -
The nutrition info is based on a single serving (a quarter of the batch).