Makes 4-6 servings

• 1 pound carrots peeled, ends removed
• 1 cup water
• 2 tablespoons unsalted butter
• Kosher salt to taste 
• 1 tablespoon lemon juice, to taste

Slice the carrots crosswise about ¼-inch thick.

In a medium saucepan, place carrots, water, butter, and salt. Cook over high heat just until it starts to boil. Reduce the heat to low, cover, and continue to cook until the carrots are tender and soft – about 20 minutes. Make sure to cover the carrots because we don’t want all the water to evaporate.

Once the carrots are soft and tender enough that you can mash with a fork, transfer them to a blender with a slotted spoon. There should be at least ¾ cup of liquid left in the pan. Start with adding ½ cup of that to the blender along with 1 tablespoon of the lemon juice.

Blend until smooth. If you need more liquid to get it going, add the remaining cooking liquid. Taste and season with salt. Add more lemon juice to your taste. 

Spoon onto serving plate alongside whatever it is you’re serving. The consistency is smooth, but still thick enough to be eaten with a fork.