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Smashed Carrots with Herb & Olive Jam Recipe

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Smashed Carrots: A round dish of mashed sweet potatoes with vibrant herb jam, garnished with rosemary, on a marble worktop next to cutlery and a yellow serviette.

The humble carrot gets a glow up in this vibrant, savoury dish! Smashed, buttery carrots topped with a punchy herb-and-olive jam packed with fresh herbs, olives, toasted pine nuts, and a hint of chilli. It’s the kind of simple veggie side that unexpectedly steals the spotlight.

You will need

Serves 2-4

For the carrots:

  • 5 carrots, peeled
  • 1 L mushroom stock

For the herb & olive jam:

  • 2 cups mixed soft herbs (mint, parsley, chives, dill, etc.)
  • 15 black olives
  • 5 garlic cloves, minced
  • 1 long red chilli
  • 1 teaspoon caraway seeds
  • 40g toasted pine nuts
  • Juice of 1 lemon
  • 20ml agave or maple syrup
  • 30ml red wine vinegar
  • 60ml olive oil (divided)
  • Pinch of salt
  • Freshly cracked black pepper

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Directions

20 mins to prep

20 mins to cook

  1. Step 1

    Place the carrots in a large pan or pot and pour over the mushroom stock. Bring to a gentle simmer over medium heat. Cover with a lid or parchment cartouche and cook until the carrots are very tender and most of the liquid has evaporated, about 25–30 minutes.

  2. Step 2

    Transfer the carrots to a plate lined with paper towel and allow any excess liquid to drain.

  3. Step 3

    Arrange the cooked carrots on a serving plate. Using the back of a fork, gently smash them until they are roughly mashed and spread out, with no large chunks remaining.

  4. Step 4

    Make the herb & olive jam: Add the mixed herbs, olives, garlic, chilli, caraway seeds, toasted pine nuts, lemon juice, agave (or maple syrup), and half of the olive oil (30 ml) to a food processor or blender. Blitz briefly (or pulse) until the mixture forms a coarse, crumbly paste. Transfer to a bowl and stir through the red wine vinegar and the remaining olive oil. Season with salt and freshly cracked pepper to taste.

  5. Step 5

    Spoon the herb and olive jam generously over the smashed carrots. Finish with a light drizzle of olive oil if desired, and serve.

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Recipe: Simon Toohey

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