From Elizabeth Choi.
Milk (I used 2%)
Wash and peel carrots. Cut into one-inch pieces and place in pot with some water. Bring carrots to a boil, and then cook on low until carrots are soft and easily mashable.
In separate pot, heat milk. Just before the milk is about to boil, remove pot from stove. Add mint leaves and cover to infuse mint flavor into milk. After 15 minutes, remove mint leaves.
Add mint-infused milk into pot with carrots. Mash and mix carrots with the back of a wooden spoon. (You can also blend the carrots, but be very careful with the hot liquid!) Add some pepper, if desired, and serve with hot bread.
(This recipe is inspired from Veggie Belly.)
Posted by Elizabeth H. Choi on Tue. February 7, 2012 7:00 AM