Recipe for Carrot Puree

So delicious!

10 - 12 carrots, about 1 1/2 lbs, cut in pieces
1/4 C butter, cut in pieces
1 t salt
1/4 t pepper
2 T heavy cream
1 T Cognac (optional)

cook carrots in boiling, salted water until tender; drain. With the metal blade in place, add 1/3 the carrot pieces to the beaker. Process until finely chopped. Repeat 2 time, adding 1/2 remaining carrots each time to chopped carrots in bowl. If necessary, stop processing and scrape down sides with spatula. Add butter, salt and pepper.
Process until smooth, about 30 seconds. Add cream and Cognac. Process again until combined. Taste for salt and pepper and perhaps additional Cognac or butter. To make an absolutely smooth puree, process for an additional 30 seconds, then press through a fine sieve.
4 servings.