-Bring a medium size pot of salted water to boil.
-Trim, peel and thinly slice 2 bunches carrots.
-Add the carrots to boiling water and cook until extremely tender-about 10 minutes.
-Drain well and transfer to a food processor together with 2 TBS clover honey, 1/4 cup crème fraiche and 2 TBS unsalted butter and puree until smooth.
-Season with salt and freshly ground black pepper, serve warm.
*This puree goes well with chicken or roasted pork-serve with freshly steamed green beans.