Carrot puree with cinnamon

Ingredients:

• 900 g coarsely chopped carrots
• 1 tbsp (15 g) butter
• 1/2 tsp ground cinnamon
• 1/2 teaspoon sugar
• 4 tbsp mascarpone or sour cream
• Salt and ground black pepper

Preparation:

1. Bring a pot of water to a boil and add the carrots. Reduce heat, cover, and simmer for 15-20 minutes. The carrots should be very soft.
2. Drain in a colander and puree in a food processor or press through a sieve. Melt the butter in a saucepan. Add the carrot puree, cinnamon, and sugar. Stir in the mascarpone or sour cream.
3. Heat, stirring, until the puree thickens. If it's too thick, add a little cream or milk. Season with salt and pepper to taste and serve.
   
   You can make carrot puree Turkish sweet - Cezerye.