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Carrot Purée

vegetables

2 pounds carrots; sliced (about 7 cups)
2 tablespoon butter
1/4 cup sour cream
salt and freshly ground pepper
grated nutmeg

In pot of boiling salted water, cook carrots until very tender, 8 to 10 minutes; drain thoroughly. In food processor or blender, purée carrots, or pass through food mill until no lumps remain. In saucepan or skillet, melt butter; cook puree over medium heat stirring, until most of the moisture has evaporated, about 1 minute. Gradually stir in sour cream until purée is just soft enough to fall from spoon. Season with salt, pepper and nutmeg to taste.

Contributor: Canadian Living's Wintertime Cooking - March, 1986

Yield: 6 servings

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