vPrep time: 20 min Cook time: 30 min Rest time: 10 mins Total time: 1 hr
Macronutrients per batch: 63g+ fat | 28g protein | 45g carbohydrates
Makes: 1 medium bowl
Make it Dairy-Free or AIP: Use animal fat other than ghee
This simple, hearty, and buttery carrot mash has chunks of bacon, a subtle lemon flavor, and is garnished with cilantro.
What you need to make Buttery Bacon Carrot Mash
Ingredients:
- Carrots
- Bacon
- Grass-fed ghee (or butter)
- Lemon
- Cilantro
- Sea salt (ASHLEYR for 15% off)
Equipment:
- Cooking pot
- Masher (optional)
- Citrus squeezer (optional)
How to make Buttery Bacon Carrot Mash
Boil the carrots.
Skin the carrots and cut them into chunks.
Fill a pot with water, bring to a boil, and place the carrot chunks into the boiling water.
Boil the carrot chunks until soft.
Chop up the bacon into thin slivers (like 1/4 inch x 1 inch).
At medium heat, cook the bacon.
Once the bacon is cooked to your liking, remove it from the pan and place it on a plate to cool.
Finely chop the fresh cilantro and slice the lemons into halves to prepare them for juicing.
Once the carrots are done and soft, put it all together.
Once the carrot chunks are doing boiling and soft, drain the remaining water.
Take your masher and mash the carrot chunks to the consistency of mashed potatoes.
Add the bacon pieces and finely chopped fresh cilantro and mix.
Add the ghee (or butter) to taste. Start with 2 tbsp and work your way up to your preferred buttery flavor.
Do the same thing with the lemon juice. Start with 1 tbsp and work your way up to your preferred lemon flavor.
Salt to taste, then serve!
This dish is best served fresh, although leftovers can be stored in the fridge in an airtight container for 2-3 days.
Tips to make the best Buttery Bacon Carrot Mash
- Make sure the carrots are cooked through and very soft before mashing.
- You may be tempted to pour the bacon grease into the mash, but I do not recommend it. I have tried this and the flavor came out way too bacon-y, almost not palatable.
Some more of my favorite sides & dinners:
Crispy Sauteed Purple Sweet Potatoes
Cobb ‘Salad’ with Duck Fat Ranch Dressing
Buttery Bacon Carrot Mash
Buttery Bacon Carrot Mash
Ingredients
- 1 lb carrots
- 7 pieces bacon
- 3 tbsp cilantro
- 2-4 tbsp grass-fed ghee or butter (to taste)
- 1-3 tbsp lemon juice (to taste)
- sea salt, to taste (ASHLEYR for 15% off)
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
Boil the carrots.
- Skin the carrots and cut them into chunks.
- Fill a pot with water, bring to a boil, and place the carrot chunks into the boiling water.
- Boil the carrot chunks until soft.
While the carrots are boiling, make the bacon and prepare the add-ins.
Once the carrots are done and soft, put it all together.
- Once the carrot chunks are doing boiling and soft, drain the remaining water.
- Take your masher and mash the carrot chunks to the consistency of mashed potatoes.
- Add the bacon pieces and finely chopped fresh cilantro and mix.
- Add the ghee (or butter) to taste. Start with 2 tbsp and work your way up to your preferred buttery flavor.
- Do the same thing with the lemon juice. Start with 1 tbsp and work your way up to your preferred lemon flavor.
- Salt to taste, then serve!
- Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
- This dish is best served fresh, although leftovers can be stored in the fridge in an airtight container for 2-3 days.
What I used for this recipe:
Looking for other side dish ideas? Try one of these:
Crispy Sauteed Purple Sweet Potatoes
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Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
