Photo by Patrick McDowell
Ingredients
- 1 bunch carrots
- 2 TBSP butter or more to taste
- 1-2 TBSP heavy cream, milk, coconut milk, or milk alternative of your choice
- Salt & Pepper
- opt. 1-2 tsp dill weed
Instructions
Slice carrots into 1-2″ pieces, put in a pan with a small amount of water and pinch of 
salt, boil or steam until tender.
Drain water, add butter, pepper and salt to taste. Mash with a masher, or use a hand mixer to get creamy carrots.
Enjoy!
Carrots are a rich source of beta-caroten. Beta carotene is a precursor to the powerful anti-oxidant Vitamin A, which you want lots of in your life. Primary sources of Vitamin A are animal foods; if you restrict the amount of meat or animal foods you eat then you need to eat more orange vegetables so your body can make adequate vitamin A. Orange foods are good for the reproductive system, particularly benefit skin and eye health, are also strong in supporting immune function, and they possess anti-bacterial benefits.
While many people promote eating raw vegetables, many times that is not better. Some raw vegetables like carrots need heat to break down their fibers so you can free the carotenoids from the fibers. Fat is also needed, carotenoids are fat soluble and will not be absorbed into the body without a fat. Could be one of the reasons gently cooked carrots with a little pat of butter (and sprinkle of dill weed) is sooo good!