Best Smashed Carrots Recipes

SMASHED CARROTS WITH FETA AND MINT

Steps:

• In a large, heavy pot with a lid, warm olive oil over medium-high heat until hot but not smoking. Add carrots and stir to coat. Season generously with salt and pepper.
• Add garlic, stir, and let sizzle just until golden; do not let it brown. Then add 1 cup water and cover pot.
• Reduce heat to low, and simmer until tender, about 10 minutes. Remove lid, and turn heat to high. Simmer until most of the liquid has evaporated.
• With a potato masher, crush carrots roughly, right in the pot, leaving mixture a bit chunky. Set aside until ready to serve.
• To serve, reheat carrots over low heat. Fold most of the feta and mint into the hot carrot mixture, reserving enough for garnish. Transfer to a serving dish. Sprinkle with crushed red pepper, if using. Top with remaining feta and mint.

SMASHED BEETS AND CARROTS

Steps:

• For the garlic chips: Set a paper towel on a plate to drain the garlic. Take a cast-iron skillet, fill with approximately 1 to 1 1/2 inches of oil and set over high heat. Once the oil is hot and bubbly, add the garlic slices quickly, and gently stir so they don't stick together. Cook for approximately 30 seconds. Remove using a slotted spoon or handled strainer once they are light golden brown, and place on the paper towel-lined plate to cool and drain. Work in small batches to avoid the chips over-cooking and sticking together. If the color is still too light and the garlic chips don't have a small amount of crunch, repeat the process and leave in the oil about 10 to 15 seconds; remove and drain. Make these ahead and keep in an airtight container for up to a week.
• For the smashed beets and carrots: Wash and scrub the beets and carrots as necessary to remove any dirt; do not peel.
• Take a large pot and place the beets inside with the olive oil, red wine vinegar and bay leaves. Add cold water to cover the tops of the beets. Place over medium to medium-high heat and cook until the beets are tender when pierced with a fork, 25 to 40 minutes depending on the size of the beets. Drain and set aside to cool.
• When cool enough to handle, press down gently on each beet using the palm of your hand until flattened. Lay the smashed beets on a baking pan, toss with grapeseed oil and season with salt and pepper.
• Toss the carrots with some grapeseed oil, salt and pepper in a separate bowl.
• Heat a large griddle or cast-iron pan with some grapeseed oil over medium-high heat. Place the carrots and smashed beets on the griddle, lower the heat to medium and cook until brown on the bottom and the edges caramelize, 15 to 20 minutes. Then flip and repeat until the carrots are tender and the beets are caramelized and brown on the edges.
• Transfer the carrots and beets to a large bowl. Check for seasoning and adjust with salt and pepper as needed. Drizzle with some good-quality olive oil to finish, and toss in the garlic chips and thyme.

SMASHED GINGER CARROTS WITH SESAME

Steps:

• 1. In a saucepan, combine carrots, oil, garlic, ginger, and salt to taste. Cook over medium heat, stirring, until sizzling, about 3 minutes. Add broth. Cover and reduce heat so mixture simmers. 2. Cook until carrots are very tender, about 10 minutes. Smash with potatoe masher. Serve sprinkled with sesame seeds.

SMASHED CARROTS

Steps:

• 1. Melt the butter in a heavy pan over medium heat.
• 2. Add the shallots and saut until soft, about 3 minutes.
• 3. Add the coriander and cook, stirring, for 30 seconds.
• 4. Add the carrots, juice, honey, salt, pepper, and 1/2 cup water. Bring to a simmer.
• 5. Cover and cook until the carrots are tender, about 20 minutes.
• 6. Remove from heat, mash with a fork or potato masher, and serve.

THE ULTIMATE RICE KRISPIES TREATS RECIPE - SMASHED PEAS & CARROTS

Steps:

• Using butter or cooking spray, grease the bottom and sides of a 9x13 inch pan and set aside.
• In a large cooking pot, melt the butter and 11 cups of marshmallows over medium heat, making sure to stir often until the marshmallow mixture is smooth and shiny.
• Remove marshmallow mixture from heat and add in the vanilla and salt, stir well.
• Pour cereal into the mixture, stirring until well combined.
• Then add in the remaining 3 cups of mini marshmallows and stir until just combined.
• Pour this mixture into your greased pan, press it into the pan by patting lightly. If you press too hard, you will not get a nice airy rice krispies treat!
• Let the marshmallows cool for 10 minutes before cutting into the bars.