11577 25 mins 15 mins 4 to 6 servings Fri Apr 04 15:46:00 -0700 2008 Fri Apr 04 19:35:36 -0700 2008 Easy American CHOW http://www.chow.com/recipes/11577 Sat, 05 Apr 2008 02:35:36 GMT Mashed but not mushed The carrots in this recipe are mashed, not mushed, so don't worry—the texture is a far cry from baby food. The carrots in this recipe are coarsely mashed with leeks and parsley for a quick, bright dish that sings of spring, even when it’s still cold outside. Because the carrots are mashed, not mushed, they’re a far cry from the baby food texture that makes so many cringe.

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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.

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.

Add carrots and stir to coat. Pour in half-and-half and, using a potato masher or large fork, coarsely mash up the mixture. Mix in parsley, taste and adjust seasoning as needed, and serve.

]]> http://www.chow.com Aida Mollenkamp 51 Side Dish 119 5 pounds carrots, peeled and coarsely chopped

]]> 3 tablespoons unsalted butter

]]> 82 1 medium leek, white and pale green parts only, halved lengthwise, rinsed, and thinly sliced crosswise (about 3/4 cup)

]]> 3/4 cup half-and-half, at room temperature

]]> 203 1/4 cup finely chopped fresh Italian parsley

]]> 384 easy 695 quick 388 healthy 5233 warm weather 1046 cold weather 7306 weeknight 11294 house guests 435 vegetarian 1619 omnivore 184 vegetables 504 herbs 418 dairy 2395 aida mollenkamp 1 chow 1625 carrots 487 leek