Too much winter

Veg, that is. What to do when life hands you your weight in carrots and potatoes?

Carrots and potatoes, pre-mush

Carrots and potatoes, pre-mush

Carrot and potato mush! This recipe really came in handy last winter, when we were still part of a vegetable box scheme and would invariably wind up with a fridge full of carrots and potatoes ever few weeks. Yet even without the box scheme the same fate seems to have befallen us, so yesterday was mush day.

Sounds appetizing, I know, but trust me…

Peel and chop about 1 pound of potatoes and 1 pound and a bit of carrots. Boil them until they are mashable, and then drain well. Be warned that carrots take a surprisingly long time to cook, so cut them fairly small.  While the vegetables cook, combine roughly:

  • 3 tablespoons fruity olive oil
  • 2 tablespoons white wine vinegar
  • 2 large garlic cloves, mashed
  • 2 teaspoons ground cumin
  • cayenne pepper to taste.

Mash the vegetables, thoroughly stir in the rest of the ingredients and appreciate both a nice wintery dish and all the extra room in your cupboards.

Yesterday I tried to turn my mush into croquettes, without a great deal of success. I halved the amount of liquid in the recipe, but it was still too much. I’m going to keep at it, and will update with any success I may have.

Notes: Among its many virtues, this recipe is easily adjustable for a however much veg you have lying around. And works well with past-its-peak produce. Finally, I’ve also had great success with throwing in other spices – yesterday’s addition of ground ginger and tumeric was quite good.


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