Another new lockdown experiment. This one is a winner, a New York Times recipe.
3 tablespoons extra-virgin olive oil
2 pounds large carrots, peeled and cut into 1-inch chunks
Salt and pepper
2 cloves garlic, minced
6 ounces feta cheese, crumbled
2 tablespoons freshly chopped mint leaves. (I like mint and added more.)
Pinch of crushed red pepper (optional)
In a large, heavy pot with lid, warm olive oil over medium-high heat until hot but not smoking. Add carrots and stir to coat. Season generously with salt and pepper.
Add garlic, stir, then let sizzle just until golden. Do not let it brown, Then add 1 cup water and cover pot..
Reduce heat to low and simmer until tender, about 10 minutes. Remove lid, and turn heat to high. Simmer until most of liquid has evaporated.
With a potato masher, crush carrots roughly, right in the pot, leaving mixture a bit chunky. Set aside until ready to serve.
To serve, reheat carrots on low heat. Fold most of the feta and mint into carrot mixture, reserving enough mint to garnish. Transfer to a serving dish. Sprinkle with crushed red pepper, if using. Top with remaining feta and mint.