Easy Carrot Puree
|Carrots||3 Pound, peeled, sliced, boiled and pureed (1.4 kilogram)|
|Butter||1 1⁄2 Ounce (40 gram)|
1. In a wok or fry pan, melt butter.
2. Add carrot puree, salt, pepper, cream and nutmeg. Mix well and heat on a medium flame till puree is hot and excess moisture is lost.
3. Transfer on to a serving bowl and serve warm, sprinkled with a dash of nutmeg.