Smashed Carrots With Feta and Mint

By David Tanis

Published November 7, 2017

  • Karsten Moran for The New York Times
Media 1 of 1
Total Time
25 minutes
Rating
4(417)
Comments
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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.

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Ingredients

Yield:6 servings

  • 3 tablespoons extra-virgin olive oil

  • 2 pounds large carrots, peeled and cut into 1-inch chunks

  • Salt and pepper

  • 2 cloves garlic, minced

  • 6 ounces feta cheese, crumbled

  • 2 tablespoons freshly chopped mint leaves

  • Pinch of crushed red pepper (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

16 grams carbs; 25 milligrams cholesterol; 201 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 13 grams fat; 5 grams fiber; 441 milligrams sodium; 6 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In 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.

  2. Step 2

    Add garlic, stir, and let sizzle just until golden; do not let it brown. Then add 1 cup water and cover pot.

  3. Step 3

    Reduce 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.

  4. Step 4

    With a potato masher, crush carrots roughly, right in the pot, leaving mixture a bit chunky. Set aside until ready to serve.

  5. Step 5

    To 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.

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Ratings

4 out of 5
417 user ratings
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Comments

Robin

FYI. Photo shows fresh dill But it is not included in the recipe.

pretty good

I think that may be carrot greens used as garnish.

Edward

"Food stylists" at it again. This profession should be banned. Time and again they produce pictures that don't follow the recipe, juts because they "look better."

Mary Fran

So glad I found this recipe! Was just too hot to turn on the oven to roast carrots so I gave this a try and I’m very happy I did. Was really great! My husband was swooning over it! One of the commenters mentioned adding pinenuts, but only nuts we had were candied pecans which were quite delightful on top! Also added a squeeze of lime as per another comment. Thanks for such great ideas my fellow readers.

Scott in Zurich

Thanks to those who suggested lime zest and juice; they do add a useful counterpoint. I chopped up some almonds to provide a bit of crunch and served the carrots over bulgur to make a filling, but not too-heavy, supper.

Maria Faith

Made this with vegan feta (Follow Your Heart). Decreased the oil by quite a bit by just using a spritz of OO. It was a great addition to a meal. Great combination of flavors.

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