Carrot Purée

All it takes is a sprinkling of salt and pepper to enhance the earthy flavours of the carrots in this simple side dish.

2 lbs carrots, cut lengthwise into ½" thick pieces
1 tsp. coarse sea salt
black pepper, freshly ground

Place carrots in a medium saucepan, and cover with water. Bring to a boil. Reduce heat and simmer until carrots aretender, about 20 minutes. Drain, reserving cooking liquid.

Purée carrots in a blender or with a potato masher, adding cooking liquid as needed, until thinned but still chunky. Stir in salt and season with pepper.

Makes 4 servings.