Roasting the carrots and shallots brings out a delectable nutty sweetness that only caramelization can coax from otherwise savory, astringent vegetables. The addition of carrot juice is optional here, but will brighten the orange color that is muted after roasting.
1 1/2poundscarrotspeeled, halved crosswise, and cut lengthwise into even strips
1small shallotpeeled, and sliced into quarters
1/2teaspoonfinely grated lemon zest
1heaping tablespoon finely chopped fresh tarragon
kosher salt and ground black pepper
Adjust oven rack to middle position and heat oven to 425 degrees. In large bowl, combine the carrots and shallot quarters with the oil and season with 1/2 teaspoon salt, and a big pinch of black pepper; toss to coat. Transfer the vegetables to a foil- or parchment-lined, rimmed baking sheet and spread in single layer.
Cover the baking sheet tightly with foil and roast for 15 minutes. Remove foil and continue to cook, stirring once or twice, until carrots are well browned and tender, 30 to 35 minutes. Remove from the oven and set aside to cool.
In a small sauce pan, heat the butter, cream, lemon zest and tarragon over medium-low, until the butter is melted. Stir to combine.
Place the carrots and shallot in the bowl of a food processor and purée until smooth. Transfer to a bowl, and stir in the cream mixture and carrot juice (if using) until completely incorporated. Taste, and add salt and pepper as necessary.
Roasted Carrot Mash with Tarragon was originally published on https://soupaddict.com/roasted-carrot-mash-tarragon/