Carrot Mash

1. 1
   boil · ~15 min

   Boil the carrots until tender.

   Place the chopped carrots in a saucepan with just enough water to cover. Bring to a boil and cook for 12–15 minutes until fork-tender. Drain well and return to the pan.

   TIPChop carrots evenly so they cook at the same rate.
2. 2
   mix · ~2 min

   Mash the carrots.

   Using a potato masher, roughly mash the warm carrots to your preferred texture. A little rustic chunkiness works beautifully here. Stir in salt.

3. 3
   temper · ~2 min

   Make the tempering.

   1.Heat ghee in a small pan over medium heat until shimmering.

   2.Add cumin seeds and let them crackle and sizzle (30 seconds).

   3.Add slit green chili and grated ginger, sauté briefly until fragrant (15 seconds).

   TIPWatch carefully — ghee burns quickly at high heat.
4. 4
   mix · ~1 min

   Fold the tempering into the mash.

   Pour the hot tempered ghee over the mashed carrots. Add black pepper and lemon juice, then fold everything together gently until evenly combined.

5. 5
   garnish

   Garnish with fresh coriander and serve warm.

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