Healthy Mashed Carrots
Are you looking for a side dish that’s a little different? I used to make mashed potatoes all the time.
But one day, I wanted to try something new. I grabbed some carrots and got to work. The result was this amazing, creamy, and healthy mashed carrots recipe!
It’s a sweet and savory dish that my whole family loves. It’s so simple to make and adds a beautiful pop of color to your dinner plate. You’re going to love it!
Why You’ll Love These Mashed Carrots
This dish is a fantastic way to enjoy your veggies. It’s creamy, dreamy, and oh-so-easy to whip up for any meal.
- So Creamy: Blends into a smooth, velvety texture.
- Super Healthy: Packed with all the good stuff from carrots.
- Quick to Make: Ready in a jiffy, perfect for busy nights.
- Kid-Friendly: Even the pickiest eaters will love this. YUM!
Note: If you love creamy mashed sides, you should also try my Roasted Garlic Mashed Potatoes, these yummy Mashed Sweet Potatoes, or my cozy Mashed Butternut Squash!
Ingredients You’ll Need
Here are the simple goodies you’ll need to make this magic happen. You can find the exact amounts on the recipe card below!
- Medium carrots: These are the star of our show, bringing natural sweetness.
- Olive oil: I use this to get our onions perfectly soft and tasty.
- Medium yellow onion: This gives your mash a wonderful, savory flavor base.
- Ground coriander: Adds a little bit of warm, earthy spice to the mix.
- Cumin: My secret for a hint of smoky, delicious flavor.
- Maple syrup: Just a touch to make the carrot’s sweetness really shine.
- Apple cider vinegar: This brightens up all the flavors like a little sunshine.
- Salt to taste: You can add just the right amount to make it perfect for you.
How to Make Healthy Mashed Carrots
Making this dish is as easy as pie! Just follow these simple steps, and you’ll have a delicious side dish in no time.
Step 1: Cook the Carrots
First, boil your carrots until they are fork-tender. Place 2 pounds of sliced carrots in a pot, cover them with water, and boil for about 15-20 minutes. They should be very soft when you poke them.
Step 2: Sauté the Aromatics
While the carrots cook, sauté your onion. Heat 2 tablespoons of olive oil in your skillet over medium heat. Add 1 sliced yellow onion and cook until it’s soft and golden, which takes about 5-7 minutes.
Step 3: Add the Spices
Now, toast the spices. Sprinkle 1 teaspoon of ground coriander and ½ teaspoon of cumin over the onions. Stir everything together for about 30 seconds until you can smell those wonderful aromas. This wakes the spices up!
Step 4: Blend Everything Together
It’s time to make the mash! Drain the cooked carrots and add them to your food processor. Add the cooked onion mixture, 1 tablespoon of maple syrup, 1 teaspoon of apple cider vinegar, and a pinch of salt.
Step 5: Serve and Garnish
Finally, blend until smooth. Turn on your food processor and let it run until the mash is creamy. Taste it and add more salt if you need it. Serve it warm and ENJOY!
Tips for the Best Mashed Carrots
Want to make sure your mashed carrots are the best on the block? Here are a few of my favorite little tricks.
- Cut Carrots Evenly: Make sure your carrot slices are all about the same size so they cook evenly.
- Don’t Over-Boil: Cook them until they are just soft enough to mash. Mushy carrots are no fun!
- Use a Good Blender: For the smoothest mash, a food processor or a high-powered blender is your best bet.
- Taste as You Go: Always taste your mash before you serve it. It might need a little more salt or sweetness.
- Serve it Warm: This dish is definitely at its best when it’s served nice and hot.
Variations and Substitutions
Feel like mixing things up? This recipe is super flexible. Here are some fun ideas you can try out for a new twist.
- Add Some Herbs: Fresh thyme or rosemary would taste amazing in this.
- Make it Spicy: A little pinch of cayenne pepper can add a fun kick of heat.
- Swap the Sweetener: You can use honey or brown sugar instead of maple syrup if you like.
- Use Different Spices: Try adding a dash of ginger or nutmeg for a different warm spice flavor.
- Make it Richer: For a creamier dish, you can stir in a little bit of coconut milk or butter.
Make-Ahead and Storage Tips
This is a great dish to make ahead of time, which is a lifesaver for me during busy weeks! You can make the entire dish, let it cool completely, and then store it in an airtight container in the refrigerator for up to 4 days.
When you’re ready to eat, you can gently reheat it on the stovetop over low heat or pop it in the microwave. You might want to add a little splash of water or olive oil when you reheat it to make it creamy again.
Recipe FAQs
Can I use baby carrots for this recipe?
Definitely! Baby carrots work great. Since they are smaller, they might even cook a little bit faster for you.
How do I make the mash creamier?
For an even creamier texture, you can add a splash of heavy cream, coconut milk, or a pat of butter.
What to serve with mashed carrots?
This dish is a perfect side for roasted chicken, pork chops, or even a nice steak. It’s super versatile!
Can I make this recipe in a blender?
Yes, a blender works just fine! You might need to scrape down the sides a few times to get it all smooth.
Is this recipe vegan?
It sure is! As long as you use olive oil instead of butter, this recipe is completely vegan-friendly.
Can I freeze the mashed carrots?
You bet! Let it cool, then store it in a freezer-safe bag or container. It will last for up to 3 months.
What other spices can I add?
Nutmeg, ginger, or a little bit of cinnamon would all be delicious additions to this carrot mash.
Do I have to peel the carrots?
I like to peel them for a smoother mash, but if you scrub them well, you can leave the skins on for extra nutrients.
My mash is too thin. How can I fix it?
If it’s a bit watery, you can put it back in the pot and cook it over low heat to let some moisture evaporate.
Can I use dried herbs instead of fresh?
Of course! Just remember that dried herbs are stronger, so you’ll want to use a little less than you would with fresh.
Healthy Mashed Carrots
Ingredients
- 2 pounds medium carrots peeled and sliced
- 2 tablespoons olive oil
- 1 medium yellow onion thinly sliced
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 tablespoon maple syrup
- 1 teaspoon apple cider vinegar
- salt to taste
To Serve (optional):
- 1 tablespoon butter
- 1 tablespoon chopped parsley
- grated Parmesan cheese
Instructions
- Boil the carrots: Place sliced carrots in a pot, cover with water, and bring to a boil. Cook for 15-20 minutes until they are very tender.
- Sauté the onion: While carrots cook, heat olive oil in a skillet. Add sliced onion and cook over medium heat for 5-7 minutes until soft.
- Toast the spices: Add ground coriander and cumin to the onions. Stir for 30 seconds until you can smell the lovely aroma.
- Blend everything: Drain the carrots and add them to a food processor with the onion mixture, maple syrup, and apple cider vinegar.
- Season and serve: Blend until the mixture is completely smooth and creamy. Season with salt to your liking, serve warm, and top with fresh parsley.
Notes
- For the smoothest mash, make sure your carrots are cooked until they are very soft.
- Feel free to adjust the spices to your personal taste for a customized flavor.
- This dish can be stored in the fridge for up to 4 days in an airtight container.
- A little splash of water or milk can help make it creamy again when reheating.
- For a richer flavor, you can stir in a tablespoon of butter right at the end.
