Root Vegetables (Carrots, Potatoes)

Cut vegetables to equal size so they cook evenly.

Dry thoroughly before searing to avoid oil spatter and ensure caramelization.

Add a pinch of baking soda to the finishing sauté for extra browning if desired.

Reserve some cooking liquid to adjust purée consistency after blending.

Add a knob of cold butter at the end for extra sheen.

If making mash, pass through a ricer for ultra-smooth texture.

Chill cooked potatoes before smashing so they stay fluffy inside and crisp outside.

Use a high smoke point fat (duck fat, ghee, avocado oil) for roasting.

Flip halfway through roasting to brown both sides.