1/2 tsp. finely grated orange zest; more as needed
Hot sauce, such as Tabasco, to taste
Put the carrots in a 4-quart saucepan with enough cool water to cover by at least 1 inch. Add 1 tsp. salt and bring to a boil. Turn the heat down and cook at a gentle boil until the carrots can be easily pierced with a fork, about 25 minutes.
Drain well in a colander, letting the steam rise for a few minutes. Meanwhile, heat the butter, cream, oil, mint, orange zest, 1/2 tsp. salt, and a dash of hot sauce in the saucepan over low heat until the butter is melted.
For a rustic texture, return the carrots to the pan and mash with a potato masher to the consistency you like.
For a smooth texture (shown), purée the carrots in a food processor until smooth and then add them to the pan, stirring well to combine.
Season to taste with more orange zest, salt, or hot sauce before serving.
Apicius refers to the oldest Roman collection of recipes to survive from antiquity.
The site started as a way to catalog and re-digitize my dad's recipes. Over the years, the site has grown to include recipes from family and friends, recipes from the interwebs and recipes that I have come up with or played with.