You have to trust me on this one. This recipe is one of my newly favorite things to eat in the world. It is so easy and so delicious. To me, any type of creamy carb is a comfort food. Add coconut milk and I’m there. The best part is that my dinner guests don’t even realize its “paleo” (or that I made it in 15 minutes) and it makes for some darn good left overs. I eat it at least once a week and still never fail to lick the bowl as though it were cake batter.
Being a paleo runner, I have to get pretty creative with my carbs. I am the sweet potato’s number one fan, but there are other fish in the sea and absence makes the heart grow fonder. And eating a sweet potato three meals a day… it just isn’t right. For these reasons, I decided to venture out (obviously not too far because the main ingredient is still an orange root vegetable) and came up with a carrot mash. For those of you who do not eat paleo, coconut milk is wildly used in this strange
cult culture. We avoid dairy, but are unwilling to give up creaminess and thats where rich and delicious coconut milk comes into play.
The coconut milk and onions bring out the natural sweetness of the carrots, while the salt and pepper to give it the savory balance. Eating paleo has completely changed my taste buds. To my sister, this recipe is rich and savory, but to me it could also make a guest appearance for desert. I also used to hate onions and now I eat at least half of one a day. The health benefits are crazy. They are known for their ability to fight infection and disease, including cancer. Uh oh onion tip coming to mind: red onions have up to four times the antioxidants as white or yellow onions and the smaller the better! Two little and tightly coiled onions have twice as much good stuff as a large one.
For this recipe you will need a steamer and a tool to mash the carrots. I use my immersion blender (my favorite kitchen toy.. I really use it every chance I get) because it is quick and easy to clean. You can also use a food processor, blender, or even your old fashion potato masher.
Carrots sometimes have a bad rap for not being as nutritious as other vegetables, but I have a few tips of how to get the most of what they do have. Plus, although they are higher in sugar, they make up for it with fiber and beta-carotene. The nutritional value of many root vegetables actually increases when cooked. Steaming carrots whole and with their skin is one of the healthiest ways to prepare them. Also, when you eat them with a healthy fat (hence the coconut milk), your body is able to better absorb that beta-carotine. Purple carrots are my favorite (I buy them in the package to the right) because they are by far the healthiest variety of and they make for a beautiful mash.
- 10 carrots (washed with tops cut off)
- 1/4 cup coconut milk
- 1/2 red onion, chopped
- 1/2 tablespoon coconut oil or desired cooking fat
- 1/2 tsp salt
- 1/2 tsp pepper
1. Place whole carrots on steamer in a covered pot with 1/2 inch of boiling water for about 8-10 minutes or until soft when pierced with a fork. (I usually cut them in half after 5 minutes to cook faster without forfeiting health benefits).
2. While the carrots are steaming, melt your coconut oil (or other cooking fat) on medium heat. Add onion and saute until soft and almost translucent. (leave on the stove for now)
3. Once carrots are soft, break them up into 2-3 inch pieces in your bowl for mashing or your blender/processor.
4. Add coconut milk and continue to blend.
5. Gently stir in onion, salt, and pepper.
6. Add a protein, some green veggies, maybe a glass of wine, and enjoy!