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Carrot Puree Recipe
Trim and scrape carrots.
Halve or quarter and cook covered in boiling water with 1/4 teaspoon each salt and sugar.
Cook until tender enough to mash, 10 to 15 minutes.
Drain if necessary or uncover last few minutes to evaporate liquid.
Whip with electric mixer, rotary beater or whisk, still over low heat if possible, to a smooth creamy puree.
Beat in unsalted butter and 2 to 4 tablespoons heavy c...
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