Food processor
Large skillet with cover
- 1 lb Carrots, peeled and sliced ½ inch disks
- 4 tbsp Unsalted butter
- Kosher salt and white pepper
- ½ cup Heavy cream
- ¼ cup Sour Cream
Put butter in large pan, add carrots, cover, and cook over very low heat for at least 1½ hours. Stir occasionally.
Pour softened carrots and butter into a food processor. Process until smooth. Add cream and keep processing until very smooth. Add sour cream, salt, and white pepper to taste. Process one last time until the sour cream is fully incorporated. Transfer to a bowl and adjust seasonings, if necessary. Add to a plate or separate serving bowl.
- The key to the success for this dish is for the carrots to cook covered over low heat until they become almost mushy.
Calories: 184kcal | Carbohydrates: 8g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 62mg | Potassium: 275mg | Fiber: 2g | Sugar: 4g | Vitamin A: 13214IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 0.3mg