Mashed Carrots (GAPS, Paleo)

Hey hey. I’ve decided to start sharing some of our family’s favorite GAPS recipes. These recipes will almost always be quick and simple, because hey – GAPS meals already take long enough. One of the easiest things I make for my GAPS family is mashed carrots. This also happens to be their favorite.

Why, you ask? I’ll tell you.

To a GAPS family, carrots are like candy. Carrots naturally contain a high amount of sugar, which seems to be brought out by cooking. This particular side dish I personally treat like a dessert. I save it for last, and I savor every bite. That being said, since carrots do contain a lot of sugar, some GAPS families might need to limit them in the battle against opportunistic yeast. It is best to keep them in moderation.

My little ones seem to be handling the mashed carrots well, and so we have them several times a week.

Carrots are so healthy!

Carrots are naturally high in beta-carotene, which your liver converts to Vitamin A. They also provide Vitamin K, Vitamin C, and many necessary minerals such as potassium and magnesium. Pair your carrots with a healthy saturated fat to increase vitamin absorption.

For more information on the health benefits of carrots, you can read here:

Carrot Health Benefits by Dr. Mercola

Be sure to buy your carrots organic if you can, to avoid pesticide contamination. We buy ours in huge 10-pound bags at our local warehouse membership club.

Mashed Carrots (GAPS, Paleo)

Ingredients

• Organic carrots – the amount you’ll need will depend on how much you want to make. The size of carrots varies greatly. I usually use 10-12 large carrots to make enough to feed our family of 6. P.S. I never peel them. If you prefer to, then feel free to.
• 2-3 tablespoons ghee or butter (optional, but adds amazing flavor)
• 1/4 cup coconut oil – yes, more fat. Remember, you need fat to absorb the nutrients in carrots, and fat paired with sugar helps regulate blood sugar. Be sure to consume only healthy fats.
• Cinnamon/ginger, whatever you favorite spices are, if you are able to have spices. We leave them out honestly, and never once have I missed them. But try them if you like.
• Filtered water to cover the carrots and boil

Equipment

• Immersion blender – sorry, I can’t see any other way around this. I highly recommend having one of these guys hanging around in your kitchen. I can’t believe it took me so long to purchase one.
• Large pot

Instructions

Chop your carrots coarsely. The smaller you chop them the faster they’ll cook through, but you don’t have to chop them too small.

Place your chopped carrots in your pot and cover with water. Boil at a medium to high heat until cooked through, about half an hour. Be sure to watch for overboiling. Happens daily in my house. 🙂

When a knife will easily slice through the carrots, they’re done. Drain off most of the water. I usually leave about a cup or so of water to make them process smoother. Add your fats, whichever you have chosen. I will not hold back on the fats in this dish. The more ghee or butter and coconut oil, the creamier and tastier these guys will be. Also add any spices you desire, if tolerated/legal.

Then blend, baby! Blend until smooth. I usually end up leaving some small chunks and no one has complained.

Then serve. We love pairing hamburger meat dishes with mashed carrots, for whatever reason.

Enjoy the creamy sweetness!

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There you go – easy and tasty.

Love,

Dandy