Smashed Carrots With Feta and Mint
For a zesty side dish of carrots, employ the sharp, salty flavor of feta cheese and lots of chopped fresh mint. This is more rustic than a smooth purée, with noticeable texture and bright colors. You can cook and mash the carrots in advance, then reheat, adding the toppings at the last minute.
- Serves: 6 persons
- 3tablespoons extra-virgin olive oil
- 2pounds large carrots, peeled and cut into 1-inch chunks
- Salt and pepper
- 2cloves garlic, minced
- 6ounces feta cheese, crumbled
- 2tablespoons freshly chopped mint leaves
- Pinch of crushed red pepper (optional)
Step 1In a large, heavy pot with a lid, warm olive oil over medium-high heat until hot but not smoking. Add carrots and stir to coat. Season generously with salt and pepper.
Step 2Add garlic, stir, and let sizzle just until golden; do not let it brown. Then add 1 cup water and cover pot.
Step 3Reduce heat to low, and simmer until tender, about 10 minutes. Remove lid, and turn heat to high. Simmer until most of the liquid has evaporated.
Step 4With a potato masher, crush carrots roughly, right in the pot, leaving mixture a bit chunky. Set aside until ready to serve.
Step 5To serve, reheat carrots over low heat. Fold most of the feta and mint into the hot carrot mixture, reserving enough for garnish. Transfer to a serving dish. Sprinkle with crushed red pepper, if using. Top with remaining feta and mint.