serves four 
This quick recipe turns the humble carrot into a serious showstopper. I’ve experimented with adding extras like cranberries, nutmeg, or cinnamon to this dish, but have returned to the simplicity of just these four ingredients every time. Use a blender, food processor, or stand mixer to whip the cooked carrots—manual potato mashers won’t create the right texture for this recipe.
2 pounds carrots, cut into 1-inch chunks
3 tablespoons unsalted butter
1 tablespoon honey
¼ teaspoon fine sea salt
In a medium saucepan, cover the carrots with several inches of water. Bring to a boil, then reduce the heat to low and simmer until tender, about 8 minutes. Drain and transfer the hot carrots to a blender or food processor. Add the remaining ingredients and blend until smooth. (If using a blender, be sure to leave the lid slightly ajar to allow steam to escape.) Serve warm.