Mashed Carrots with Crispy Sage

Posted by in Recipes, Side Dishes

If you asked me to name my least favorite food when I was growing up I would reply, “cooked carrots.” I didn’t enjoy their flavor or texture. I had no problem with raw carrots, but cooked? No, thank you. Looking back, I realize my idea of “cooked carrots” was those crinkle cut carrot rounds from the frozen vegetable section of the grocery store. To this day I still think those particular carrots have a strange, overly sweet flavor and a watery, squishy texture, especially if served steamed, but I’ve actually grown to love fresh cooked carrots. I’m particularly fond of carrots roasted with herbs and olive oil. Recently, the idea struck me to try carrots steamed and mashed with lots of healthy fat like coconut oil or olive oil. In my opinion, this is the best way to eat steamed carrots, but using fresh carrots is a must!

This recipe is super simple and versatile. I’m looking forward to experimenting with different healthy fats to see how it affects the flavor. Coconut oil and olive oil are lovely additions, and since I just received an order of duck fat and lard, I plan to try those next! Other healthy possibilities include avocado oil, red palm oil, tallow, bacon fat, and ghee or butter (if you are fortunate enough to tolerate dairy).
 
Crispy sage gives this recipe a fancy touch and adds a nice complimentary savory flavor to balance out the sweetness of the carrots. I love its crispy texture in contrast with the softness of the carrots. In addition, green sage with orange carrots is just plain pretty to look at. Of course you could top these carrots with any fresh herb for more variety. Enjoy experimenting with different fresh herb and healthy fat combinations, and let me know your favorite! 🙂
 
 
Mashed Carrots with Crispy Sage

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6+ servings

Mashed Carrots with Crispy Sage

Crispy sage gives this recipe a fancy touch and adds a nice complimentary savory flavor to balance out the sweetness of the carrots. I love its crispy texture in contrast with the softness of the carrots. In addition, green sage with orange carrots is just plain pretty to look at.

Ingredients

  • 12 medium carrots, peeled and roughly chopped, about 1 inch pieces
  • 1/4 cup healthy fat of your choice (coconut oil, olive oil, duck fat, lard, avocado oil, red palm oil, tallow, bacon fat, ghee, butter)
  • handful of sage leaves
  • healthy fat for frying (see above for healthy fat options)
  • salt to taste

Instructions

    For the carrots:
  1. Peel and roughly chop carrots to about one inch pieces.
  2. Place carrots in steamer pot and steam for about 15-20 minutes until easily pierced with a fork.
  3. Place steamed carrots, 1/4 cup of a healthy fat of your choice, and salt to taste into a large bowl and mash with a potato masher.
    For the crispy sage:
  1. Fill a small pan to about 1/8 to 1/4 inch of oil (healthy fat of your choice).
  2. When oil is hot add sage leaves and fry for a couple of minutes until sage leaves look shriveled and have darkened in color slightly.
  3. Remove sage leaves and place on paper towel to drain.
  4. Top mashed carrots with crispy sage leaves, and enjoy!
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