Carrot Puree

• 6 pounds carrots, cut lengthwise into 1/2-inch-thick pieces
• 1 tablespoon coarse salt
• Freshly ground pepper
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• Place carrots in a dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer until carrots are tender, about 20 minutes. Drain, reserving cooking liquid.
• Puree carrots in a blender or with a potato masher, adding cooking liquid as needed, until thinned but still chunky. Stir in salt, and season with pepper.
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Serves 12