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