After years of leaving them on the plate I finally found a way to actually eat the boring steamed carrots that many diners and restaurants seem to believe are perfectly acceptable to serve as the vegetable included with the dinner entrees. I mash them up with a fork and mix them in with the potatoes. I’ve done it so many times that I came up with this recipe for homemade carrot-potato mash. And I always serve something green as the vegetable – as it should be.
Solar Roasted Mashed Potatoes and Carrots
1 pound russet potatoes, peeled and cut into 1-inch pieces
1/2 pound carrots, peeled and cut into 1-inch pieces
4 tablespoons butter, divided
1/4 to 1/2 cup milk
1/3 cup freshly grated Parmesan cheese
Salt to taste
Set Sun Oven out to preheat.
Combine the potatoes and carrots in a large pot. Add 1/3 cup water and dot with 1 tablespoon of the butter. Cover and cook in the Sun Oven until the vegetables are soft, 1 1/2 to 2 hours. Using a ricer, press the vegetables and cooking juices into a large sauce pan. On the stove, over medium heat, Stir in the remaining butter, milk, and Parmesan cheese. Season to taste with salt.
Makes 4 servings