Recipe of the week
“New traditions must begin somewhere,” so don’t be afraid to play around with this year’s Thanksgiving sides, said David Tanis in The New York Times. Carrots add a splash of color any way you prepare them, but they can be made zesty in flavor and rustic in texture. Combined with feta cheese and lots of chopped fresh mint, the carrots’ sweetness “becomes a playful partner in a new scheme.”
Smashed carrots with feta and mint
3 tbsp extra-virgin olive oil • 2 lbs large carrots, peeled and cut into 1-inch chunks • salt and pepper • 2 cloves garlic, minced • 6 oz feta cheese, crumbled • 2 tbsp freshly chopped mint leaves • pinch of crushed red pepper (optional)
• In a large, heavy pot with a lid, warm olive oil over medium-high heat until hot but not smoking. Add carrots and stir to coat. Season generously with salt and pepper. Add garlic, stir, and let sizzle just until golden; do not let it brown. Add 1 cup water and cover pot.
• Reduce heat to low, and simmer until tender, about 10 minutes. Remove lid and turn heat to high. Simmer until most of the liquid has evaporated. With a potato masher, crush carrots roughly, right in the pot, leaving mixture a bit chunky. Set aside until ready to serve.
• To serve, reheat carrots over low heat. Fold most of the feta and mint into the hot carrot mixture, reserving enough for garnish. Transfer to a serving dish. Sprinkle with crushed red pepper, if desired. Top with remaining feta and mint. Serves 6. ■