CARROT, LEEK AND GINGER MASH

Carrot, Leek and Ginger Mash image

Provided by Food Network Kitchen

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 9

1 stick unsalted butter
2 tablespoons extra-virgin olive oil
2 leeks, white and light green parts only, quartered lengthwise and sliced
2 thin slices peeled fresh ginger
Kosher salt and freshly ground black pepper
2 1/2 pounds carrots, chopped
1/2 cup whole milk
1/4 teaspoon freshly grated nutmeg, plus more for topping
Pinch of cayenne pepper

Steps:

Heat 2 tablespoons butter with the olive oil in a large pot over medium heat until foaming. Add the leeks, ginger, a pinch of salt and a few grinds of black pepper and cook, stirring occasionally, until softened but not browned, 10 to 12 minutes.
Stir in the carrots. Add the milk, nutmeg, 2 more tablespoons butter, 1/4 teaspoon salt and 1/2 cup water. Increase the heat and bring to a simmer. Reduce the heat to medium low, cover and cook, stirring occasionally, until the carrots are very tender, about 30 minutes. Transfer the carrot mixture to a blender and puree until smooth.
Add the remaining 4 tablespoons butter to the blender a little at a time and puree until the butter melts and the puree is creamy; season with salt and the cayenne. Transfer to a bowl and top with more nutmeg.