Puree of Carrots with Crème Fraiche and Clover Honey

-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.