Carrot Purée

• 1 kg (2 lbs) carrots, peeled and sliced
• 30 g (1

Place the carrots in a saucepan with the butter and 150 ml (¼ pint) of water. Cook over very low heat until the carrots are tender. Uncover and boil hard, shaking the pan occasionally, until the water has evaporated. Purée in a blender or processer. Season and reheat with the cream, stirring to evaporate any extra moisture.