Roasted Carrot and Leek Mash

Total Time


  • 1/4 cup pure olive oil
  • 1 medium leek, white and pale green parts only, halved lengthwise, rinsed, and thinly sliced crosswise (about 3/4 cup)
  • 4 pounds carrots, halved lengthwise
  • 3 sprigs of thyme
  • 1 Tablespoon of honey
  • 1 tsp salt
  • 1/2 teaspoon black pepper
  • Salt and freshly ground pepper
  • 1 cup chicken or vegetable stock
  • 1/4 cup half-and-half, at room temperature
  • 2 Tablespoons unsalted butter
  • 1/4 cup finely chopped fresh Italian parsley leaves

To Garnish

  • Butter
  • Parsley


  1. Preheat the oven to 400° and grease 2 large rimmed baking sheets with vegetable or olive oil..
  2. Combine the olive oil, leeks, carrots, thyme, and honey with salt and pepper and combine till all pieces are coated.
  3. Arrange the mixture on the baking sheets. Bake for about 40 minutes, or until the carrots are very tender and browned on the bottom.
  4. In a large saucepan, heat the chicken stock, half and half, and butter. Add the carrots and leeks and simmer on low for approximately 10 minutes. Put the mixture into a food processor in batches and pulse to desired consistency.
  5. Add the chopped parsley, taste and adjust seasoning if desired and serve hot with a pat of butter and parsley for garnish (optional).
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