Here's a simple way to enjoy the carrots & potatoes stored from our last CSA delivery of 2019.
Time: 7 minutes, Yield: 6-8 servings
INGREDIENTS
Kosher salt
2 pounds baking potatoes, peeled and cut into chunks
2 pounds carrots, peeled and cut into chunks
2-4 tablespoons butter
Pinch saffron, crumbled
Grated zest of one lemon
¼ to ½ cup milk or crème fraîche
PREPARATION
Boil the vegetables separately in salted water until very tender, 5 to 7 minutes, then drain. In one of the pans you used for boiling, mash the carrots well with the butter, saffron and lemon zest, then add the potatoes and mash well. Thin with milk or crème fraîche and add salt to taste — don’t be shy about it.
Recipe from NYT Cooking.