- 2 1/2 pounds carrots, peeled and cut into 1/3 in. slices
- 5 Tbsp. heavy cream
- 1/4 tsp. salt
- 1/8 tsp. freshly grated nutmeg, or to taste
Cook carrots in a saucepan of boiling well-salted water to cover by 1 in. until very tender, (about 15 min.). Drain and transfer to a blender or food processor
Puree carrots (use caution) with cream, salt, and nutmeg just until smooth