CHASKA, Minn — The Arboretum's Culinary Lead, Beth Fisher, shows KARE 11's Bobby Jensen how to make a Thanksgiving side dish.
Fisher is a longtime local Twin Cities chef who has worked at Lucia's, Wise Acre Eatery, Thirty Bales, Rustica, French Meadow and most recently Kruse Markit.
She is developing cooking classes for visitors at the Arboretum's new Myers Center, which has a new, high-tech kitchen classroom and also manages Rootstock, the Arboretum's cafe. Fisher uses local ingredients from the Farm at the Arb Foodscape, including U of M apples.
Here is what she cooked up with Bobby.
RECIPE: Carrot mashed potatoes
(Serves 6 - 8)
Ingredients:
- 2 quarts (approx. 8-10) medium russet potatoes, peeled and chunked
- 2 cups (approx. 3 - 5) medium carrots, peeled and sliced ½" thick coins
- 3 garlic cloves, peeled
- ½ cup milk
- 4 tablespoons butter, salted
- 1 - 2 tablespoons salt
- 2 teaspoons black pepper, freshly ground
- 2 teaspoons fresh rosemary, finely chopped, optional garnish
- 2 tablespoons raw red beet, peeled & ground in food processor, optional garnish
- 2 tablespoons raw carrot, peeled & ground in food processor, optional garnish
Place potatoes in a pan and cover with cold water by 2". Bring to a boil then reduce heat to medium and cook until fork tender, about 10 minutes. Drain and return to the hot pan, add butter and milk. Cover and let rest.
While potatoes are cooking, place carrot coins and whole garlic cloves in a pan and just cover with water. Cover the pan and bring to a boil, cooking until carrots are tender. Drain carrot mixture, reserving 1 cup of cooking liquid. Place hot carrot mixture into the food processor and puree until smooth but still thick, using some of the reserved carrot liquid if needed.
Place potatoes in a stand mixer fitted with paddle attachment and pulse the mixer on medium to mash them a bit. Turn the mixer off and add carrot puree, salt and pepper. Run the mixer on medium - medium-high until the mashers are the consistency of fluffy mashed potatoes, using some of the reserved carrot liquid again to get the consistency you like. Spoon the mixture into a serving bowl. Garnish with rosemary, red beet and carrots bits. This dish looks and tastes amazing!