Carrot Purée Serves 6
1½ pounds carrots, peeled and cut into ½-inch rounds 1 tablespoon sugar 2 tablespoons unsalted butter Salt and white pepper to taste
Cook the carrots in a large pot of salted water until they are tender, about 15 minutes. Drain and place the cooked carrots in a food processor. With the processor running, add the sugar and butter and purée until smooth. If the purée is too thick add a small amount (1 to 2 tablespoons) of water to adjust the consistency. Season with the salt and pepper to taste.