Smashed carrots with feta and mint

Yield: 6 servings

Time: 25 minutes


3 tablespoons extra-virgin olive oil

910g large carrots, peeled and cut into two and a half cm chunks

Salt and pepper

2 cloves garlic, minced

170 g feta cheese, crumbled

2 tablespoons freshly chopped mint leaves

Pinch of crushed red pepper (optional)


In a large, heavy pot with a 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, and 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 the 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 over low heat. Fold most of the feta and mint into the hot carrot mixture, reserving enough for garnish. 

Transfer to a serving dish. Sprinkle with crushed red pepper, if using. Top with remaining feta and mint.

Smashed carrots with feta and mint. Picture: John Karsten Moran, New York Times

Bussels sprouts with chorizo

Bussels sprouts with chorizo. Picture: John Karsten Moran, New York Times

Yield: 6 servings

Time: 20 minutes


2 tablespoons extra-virgin olive oil

220 g fresh, soft Spanish chorizo, chopped in 1/2-inch pieces

680 g Brussels sprouts, trimmed and sliced 1/4-inch thick

Salt and pepper

3 garlic cloves, minced

1/2 teaspoon pimentón (Spanish smoked paprika), picante (hot) or dulce (sweet)

2 tablespoons roughly chopped parsley


In a wide skillet, warm olive oil over medium-high heat until hot but not smoking. Add chorizo and let sizzle for a minute or so, until it releases some of its fat.

Mash chorizo with a wooden spoon, encouraging it to crumble. Cook, stirring, until slightly browned, about 2 minutes more. Use a slotted spoon to remove chorizo and set aside. Leave oil bubbling in skillet.

Add Brussels sprouts to the skillet, and season generously with salt and pepper. Raise heat to high and cook, stirring, until sprouts are tender and lightly browned, about 10 minutes. Reduce heat if needed to prevent scorching.

Add garlic and pimentón and stir to coat. Return chorizo to pan and cook, stirring, 2 minutes more. Sprinkle with parsley and transfer to a serving dish. Serve hot.