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.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)