Carrot Mash By Chef Vojtech Vegh
I chose this dish because carrot is a very versatile ingredient and we usually focus only on its root,while all parts of the carrot hold lot of specific flavour that we should make the most of. Carrot tops are bursting with flavour and are one of my all time favourite ingredients to use in the kitchen.
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Ingredients:
- 400 g Carrots
- 800 g Water
- 100 g Chickpeas (cooked)
- 50 g Olive Oil
- 3 g Salt
Method:
To make the carrot mash, chop up the carrots into small pieces. Use here the bits that have left from making the carrot ribbons. Any trimmings from the carrots can be stored in the freezer and used for vegetable stock later on.
Cover the carrots with water, add a sprinkle of salt, and cook them until soft, which will take around twenty minutes.Let the water evaporate from the pot and take them off the heat. Drain the chickpeas and reserve the liquid for later use. Add the chickpeas to the cooked carrots, add about two or three tablespoons of olive oil and blend it into a mash.
- You can use white beans instead of the chickpeas as well.
- Feel free to replace the olive oil with a plant-based butter.
Leftovers:
- Keep in an airtight container in the fridge for up to three days.
- You can add plant milk to the mash and blend it into a puree or soup. Will keep well in the freezer.
