Ingredients

1 pound carrots
1 ounce butter or margarine
5 fluid ounces single cream
salt and freshly ground black pepper
grated nutmeg

Cooking Instructions

Scrub or peel the carrots and cut into even sized pieces. Place in a saucepan, in cover with water and bring to the boil, then cook, covered, until tender, about 15 minutes. Drain, reserving the liquid, then pure with the butter or margarine and cream. Season to taste.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)