Carrot Puree

Ingredients

• 2 lbs carrots, cut into 2-inch lengths
• coarse salt
• ground pepper
• 1 tablespoon butter
• 1/4 cup reduced-fat sour cream

Directions

1. 1

   Place carrots in a large saucepan. Fill with water; to cover by 1-inch; add salt. Bring to a boil over high heat; reduce to a simmer. Cook until carrots are very tender, 25-30 minutes.

2. 2

   Drain and transfer to a food processor. Add butter and sour cream; season with salt and pepper. Process until smooth, about 3 minutes, scraping down the sides of processor with a rubber spatula as needed. Serve.