Ingredients
3 pounds large carrots, peeled
2 1/2 cups heavy cream, heated but not boiled
4 Tablespoons butter
2 ounces GOLDEN BLOSSOM HONEY
salt and pepper to taste
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Cook carrots in boiling salted water. Drain and place on a cookie sheet in a 200° oven for 30 minutes to dry. Place carrots in food processor and add warm heavy cream, butter, and honey. Pulse until carrots are pureed. Serves 10.
