Carrot mash nearly always ends up runny. As a result, countries where it is popular like France
tend to fortify it with flour. Do not even think about trying carrot mash in Paris if you are gluten intolerant. On a good day, you will need your Epipen. On a bad day you will need a hospital visit.
So, can carrot mash be made so that a gluten intolerant person can eat it. The answer is - yes. There are however several tricks of the trade which need to be followed.
Ingredients - Feeds 4
- 1kg of carrots. It may look a lot, but carrot mash made without fortification is extremely light food. You will be surprised how fast it disappears off the table
- 100g of potatoes
- Olive oil
- White pepper
- Cut up the carrots into small bits. It may be easier to grind it using a food processor. This is the first step for quite a few other recipes on this site including several signature salads. Peeling the carrots is recommended even if they have been washed.
- Microwave the potatoes until they are ready - 5-7 minutes are usually enough.
- Microwave the ground (or cut) carrots for 20 minutes. This softens them sufficiently to be mashed without destroying the structure.
- Peel the microwave oven baked potatoes, if they are big, cut into small bits.
- Put the carrots and the potatoes into a large bowl
- Add 2-3 table spoonfuls of extra virgin olive oil and a few pinches of white pepper.
- Use a manual masher to mash it up. It's OK if it is a bit uneven, you do not want to mash it too much and destroy the remaining structure of the carrots.
Serve hot as seen on the picture next to the Honey Roasted Duck
- DO NOT boil the carrots. Boiling the carrots results in them absorbing a huge quantity of water as well as acquiring a bit of bitterness which spoils the taste. This is why "professionals" need to fortify carrot mash - they use professional preparation method - to boil it. Do not. Microwave it instead.
- While you can use a food processor to grind the carrots, DO NOT use it to mix it up. The mash is held together by BOTH the potatoes (as a glue) and the fact that the structure of the carrots is not completely disintegrated. If you run it through a food processor you end up with goo in need of fortification.
- 23 Jan 2017