Rosemary Carrot Mash
Servings: 4
Ingredients
- 6 medium (about 1 pound) carrots, ends removed, peeled, and cut into 1-inch chunks
- 2 tbsp pastured butter or olive oil
- 1/2 tbsp fresh rosemary, chopped (can use up to 1 tbsp)
- salt and fresh ground pepper to taste
Instructions
- Bring a pot of water to boil
- Chop carrots and rosemary
- Add carrots to boiling water and boil until tender (about 10 minutes)
- Drain carrots and put them in a bowl
- Mash with potato masher or whip with hand/immersion blender
- Add rosemary, butter, salt & pepper and stir.
- Serve.