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Divine Carrot Puree
I suppose we have a thing for carrots in this house! These are so good I could eat a whole bowl full for dessert. They are the perfect side dish for a dinner party because they are easy to make ahead and taste great heated up. Not to mention the fact that they are beautiful. My kid likes to dip other stuff on his plate into them too!
12 large carrots (peeled + cut into 1 inch pieces)
2 medium yukon gold potatoes (peeled + cut into 1 inch pieces)
1/2 cup lowfat milk
2 tablespoons butter
2 tablespoons brown sugar
salt + pepper
In a large pot boil carrots and potatoes until soft and tender. Drain and put back into the pot. Add butter and milk and use a hand masher to break up pieces. Add brown sugar and salt and pepper to taste. Transfer entire mixture to a food processor and blend until just creamy. Serves 4.
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