Whipped Carrots

Preparation info

  • Difficulty


  • Four


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • 8 medium-sized or 12 small carrots
  • Water to cover
  • Salt to taste
  • 2 tablespoons butter
  • freshly ground black pepper
  • Nutmeg to taste


  1. Wash the carrots and trim off each end. Peel the carrots, using a swivel-bladed paring knife.

  2. Cut the carrots in half or leave them whole and place in a large saucepan or casserole. Add water to cover. The water should be about one inch above the top of the carrots. Add salt and bring to a boil. Cook until tender but not mushy. Drain.

  3. Put the carrots through a food mill or potato ricer and beat in the butter. Add salt, pepper, and nutmeg to taste.