Brown Butter Carrot Mash

This is a small, but very powerful side dish. It's nutritious and rich, and just seriously tasty. Brown butter could very well be one of the most magical things in existence, and paired with the earthiness of the carrots and a squeeze of lemon... yeah. Just try it. You'll like it.

Brown Butter Carrot Mash

4-5 small carrots, peeled and sliced
1/2 yellow onion coarsely choped
1 small garlic clove, minced
100 g butter
salt, black pepper, freshly squeezed lemon

Start by melting the butter and let it brown, on fairly high heat. When it's golden, and smelling deliciously nutty and caramelly, add the carrots, onions and garlic, and lower the heat to medium. Cook, under a lid, until the veggies are soft, about 15-20 minutes. Drain the veggies (we're not saving the butter but I suppose you could), and mash them. I don't bother to make a smooth purée, I much prefer a rougher mash. Season with salt, pepper and plenty of lemon.

Recipe in Swedish:
Morotsmos med brynt smör