Puree of Carrots with Crème Fraiche and Honey

-Bring a medium size pot of salted water to boil.

-Trim, peel and thinly slice 1.5 pounds of carrots.

-Add the carrots to boiling water and cook until extremely tender-about 10 minutes.

-Drain well and transfer to a food processor with the following:

2 TBS clover honey

1/4 cup crème fraiche

2 TBS unsalted butter

-Puree until smooth.

-Season withsea salt and freshly ground black pepper, serve warm.