1/2 cup of butter
1/2 teaspoon of ground nutmeg
2 kg of carrots, cut into pieces
2 liters of water
Salt to taste
1/2 cup of butter
1/2 teaspoon of ground nutmeg
2 kg of carrots, cut into pieces
2 liters of water
Salt to taste
Cook the carrots in water until they're tender
Drain, pass through a vegetable juicer and let it sit over a fine-mesh strainer for 15 minutes to allow excess liquid to drain
Blend with butter and nutmeg in a processor until smooth
Season with salt and serve.
