Carrot, Leek, and Parsley Mash

Name: Carrot, Leek, and Parsley Mash
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 2 kilograms carrots, peeled and coarsely chopped; 177 milliliters half-and-half, at room temperature; 177 milliliters medium leek, white and pale green parts only, halved lengthwise, rinsed, and thinly sliced crosswise (about; 59 milliliters finely chopped fresh Italian parsley leaves; 3 Tbsps unsalted butter

You can never have too many side dish recipes, so give Carrot, Leek, and Parsley Mash a try. This recipe serves 6. One portion of this dish contains approximately 5g of protein, 10g of fat, and a total of 252 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, primal, and vegetarian diet. Head to the store and pick up parsley leaves, butter, leek, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

Bring a large pot of heavily salted water to a boil over high heat. Once water boils, add carrots and cook until very tender, about 12 to 15 minutes.

Ingredients you will need

Carrot

Water

Equipment you will use

Pot

Drain carrots and let sit, undisturbed, so they “steam dry” for a few minutes. Return pot to stovetop over medium-low heat and add butter. Once butter foams, add leeks, season well with salt and freshly ground pepper, and cook until leeks are soft and wilted, about 2 minutes.

Ingredients you will need

Ground Black Pepper