Ingredients
2 pounds carrots, sliced1/2 cup butter, cubed2 tablespoons sugar1 tablespoon orange liqueur1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon ground nutmeg
Preparation
Place carrots in a Dutch oven; add water to cover. Bring to a boil. Cook, covered, 15-20 minutes or until very tender. Drain carrots; return to pan.
Mash carrots with remaining ingredients by hand or puree in a food processor until blended.
