Prep 30 mins
Cook 20 mins
The nutmeg in this recipe really brings out the flavor.
- Wash the carrots and peel and trim ends.
- Cut the carrots in half and place in a large saucepan with enough water to cover them. Add salt and bring to a boil.
- Cook until tender.
- Drain the carrots and place them in a mixing bowl. Add milk, butter and nutmeg. Beat with an electric beater until smooth.
A very nice change from steamed, buttered carrots. I also added a bit of ground pepper. Went well with wild rice and roast duck. I used baby carrots, but looking forward to trying it with the varieties I find at the local Farmer's market, i.e. Purple carrots. Loved the nutmeg flavor.
Nope - this is not a keeper for me. I found it had no taste at all. It needs something - I was thinking maybe a little sugar - maybe baby carrots would have worked better - I just don't know.