Ingredients
2 pounds carrots, cut lengthwise into 1/2-inch-thick pieces
1 teaspoon coarse salt
Freshly ground pepper
Preparation
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.
Puree carrots in a blender or with a potato masher, addingcooking liquid as needed, until thinned but still chunky. Stirin salt, and season with pepper.
