Eating for Beginners: An Education in the Pleasures of Food from Chefs, Farmers, and One Picky Kid

Product Description
With grace, humor, and irresistible recipes, the author of Girl Sleuth takes us on her journey as an amateur chef, amateur farmer, and amateur parent

Ingredients

• 1 pound carrots
• 4 tablespoons butter
• 1/2 cup heavy cream
• salt and pepper to taste

Directions

1. Wash or peel the carrots and chop them roughly; circles are fine.

2. Place carrots and butter in a frying pan (preferably not nonstick) over medium heat.

3. As butter melts, stir constantly so that the carrots caramelize and don't stick to the pan. You want them brown but not burned--about fifteen minutes.

4. When carrots are nicely caramelized, remove them to a blender and add heavy cream.

5. Blend on low, pressing carrot mixture down as it purées, so that it all gets blended together. If it seems too thick, you can add a bit more heavy cream to loosen it up (this is really personal preference, but you don't want it too runny).

6. Remove the carrot purée to a bowl and add salt and pepper to taste, folding it in as you go.