Carrot Puree


  • 2 pounds carrots, organic if possible
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons butter

Serves 4


Peel carrots, and cut into medium dice. Place carrots in a medium saucepan and cover with water.

Bring to a boil and then reduce heat. Cook until carrots are tender, about 20 minutes.

Drain, reserving about 1/2 cup of the cooking liquid.

Add half the carrots to a food processor and puree with 1 tablespoon butter and half of the liquid. Season

with salt and pepper and repeat with the other half of the carrots.