Mashed Carrots and Potatoes with Rosemary

1

ABOUT THE RECIPE:

I really love the taste of rosemary! My grandmother often used it in potato dishes. This recipe is a tasty alternative to plain steamed carrots and it prepares with little fuss.

MAKES 4 SERVINGS

2

INGREDIENTS:

6 large carrots, peeled and chopped
4 small potatoes, peeled and chopped
1⁄4 cup unsweetened nondairy milk, plus more as needed
1 tablespoon vegan margarine, plus more as needed (optional)
1 teaspoon crushed dried rosemary
Sea salt
Freshly ground pepper

3

INSTRUCTIONS:

Steam the carrots and potatoes until soft but not mushy, about 15 minutes.

Meanwhile, heat the nondairy milk in a small saucepan over medium-low heat until steaming hot but not boiling.

Transfer the carrots and potatoes to a medium bowl and add the nondairy milk, optional margarine, and rosemary. Mash with a potato masher until smooth and lump-free, adding more nondairy milk as needed to achieve the desired consistency. Season with salt and pepper to taste. Serve immediately.

4

NOTE: I love the taste of rosemary, but not everyone does. If you prefer, you can substitute basil, oregano, or parsley, using 1 tablespoon of chopped fresh herbs or 1 teaspoon dried.

Ingredients

Directions

1

ABOUT THE RECIPE:

I really love the taste of rosemary! My grandmother often used it in potato dishes. This recipe is a tasty alternative to plain steamed carrots and it prepares with little fuss.

MAKES 4 SERVINGS

2

INGREDIENTS:

6 large carrots, peeled and chopped
4 small potatoes, peeled and chopped
1⁄4 cup unsweetened nondairy milk, plus more as needed
1 tablespoon vegan margarine, plus more as needed (optional)
1 teaspoon crushed dried rosemary
Sea salt
Freshly ground pepper

3

INSTRUCTIONS:

Steam the carrots and potatoes until soft but not mushy, about 15 minutes.

Meanwhile, heat the nondairy milk in a small saucepan over medium-low heat until steaming hot but not boiling.

Transfer the carrots and potatoes to a medium bowl and add the nondairy milk, optional margarine, and rosemary. Mash with a potato masher until smooth and lump-free, adding more nondairy milk as needed to achieve the desired consistency. Season with salt and pepper to taste. Serve immediately.

4

NOTE: I love the taste of rosemary, but not everyone does. If you prefer, you can substitute basil, oregano, or parsley, using 1 tablespoon of chopped fresh herbs or 1 teaspoon dried.

Mashed Carrots and Potatoes with Rosemary
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