CARROT PURÉE WITH BROWN BUTTER

MAKES 4 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 50 MINUTES

4 cups peeled and thinly sliced carrots 1/4 cup salted butter salt and pepper In saucepan of lightly salted boiling water, cook carrots until very tender, 25 to 30 minutes. Drain; transfer to blender.

In small skillet, melt butter over medium heat. Cook, swirling frequently, until butter is nutty brown and fragrant, about 5 minutes. Pour over carrots and purée. Season with salt and pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 2 months.)

PER SERVING about 150 cal, 1 g pro, 11 g total fat (7 g sat. fat), 12 g carb (3 g dietary fibre, 6 g sugar), 30 mg chol,

250 mg sodium, 0.4 mg iron.