Makes:4 to 6 servings
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.
5 poundscarrots, peeled and coarsely chopped
3 tablespoons unsalted butter
1 medium leek, white and pale green parts only, halved lengthwise, rinsed, and thinly sliced crosswise (about 3/4 cup)
3/4 cuphalf-and-half, at room temperature
1/4 cup finely chopped fresh Italian parsley leaves
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.