Coconut Carrot Mash (gluten-free, vegan, ACD)

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My household's winter CSA through Uptown Farmers is loading us up with more carrots than we know what to do with. They are accomodating our request for a potato free share (so amazing), since two of the three of us living together can't eat potatoes. In exchange, we are getting an equal amount of carrots instead.  That's a lot of carrots. I have carrots coming out of my ears. 

Last night I made this simple carrot mash with some of our winter carrots, flavored with coconut milk and coriander. It was so flavorful and vibrant, perfect for a cold, grey day.  

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar & Gluten-Free

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Coconut Carrot Mash

serves 4-6

  • 8 cups carrots, peeled cut into large chunks
  • 1 inch piece ginger, peeled and coarsely chopped
  • 1/2 full-fat coconut milk, plus 2-3 Tbsp for drizzling
  • 1/4-1/2 cup leftover cooking water, adjust amount to reach desired consistency
  • 1/4 tsp ground coriander
  • 1/2 tsp sea salt, or to taste

Fill a large pot with water and bring to a boil. Add carrots and ginger, return to a boil, cover and simmer for about 20 minutes, or until tender.

Spoon out carrots with a slotted spoon and place in a blender or food processor. Add coconut milk, 1/4 cup cooking water, coriander, and salt and process until smooth enough for your liking, adding additional cooking water as needed to reach desired consistency. Stop and scrape sides often to ensure even mixing. 

Serve immediately, drizzled with additional coconut milk and a pinch of coriander. If you need to keep it warm but will be serving soon, garnish as desired, loosely with a foil tent and put in a 250º F oven until ready to serve. 

Update

on 2011-01-24 20:15 by Kim

I saved all the cooking water from making this dish - about 2 1/2 quarts - and put it in jars in the refrigerator. I love saving cooking water because it is basically a very light broth, packed with vitamins and minerals.

Over the last few days, I've used the cooled, nutrient-packed cooking water as the liquid in smoothies, as a simple broth for braising vegetables, in miso soup, and as a simple, slightly sweet warm drink.  If you don't end up drinking it yourself, save it and use for watering your plants. Just make sure it is cooled to room temperature before pouring on your green leafy friends.

Not only do you get the most nutritional punch from your veggies, you also save water. Double whammy.

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