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Mashed carrot with roast garlic

This is a healthy and very tasty side dish that goes well with most roast dinners. You can use ready-made or jarred roast garlic, but if your oven is already on roasting your main dish it's not that difficult to put a bulb of garlic next to it.
Print Recipe
Prep Time 35 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 8 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 kg of carrots
  • 1 bulb garlic
  • 1 tsp olive oil
  • 1 Tbsp freshly squeezed lemon juice
  • 1 knob of butter or dairy-free margarine

Method
 

  1. Cut in half the garlic (horizontally), massage with olive oil and wrap in foil. Bake in a preheated oven at 190 for about 30 minutes until soft. Let it cool and squeeze the soft flesh into a bowl.
  2. Peel the carrots, if needed, then chop up roughly. Put the chunks into a saucepan, cover with water and cook until tender. Drain.
  3. Using a liquidizer, or a hand-held blender, process the carrot into a rough pulp. Add the lemon juice, roast garlic and butter then blend until you get a smooth purée. Season to taste and stir through.
  4. Serve warm.