Carrot Puree with Browned Butter Sage

Carrot Puree. Something I never thought I would like. I was temped to make it one day and I was pretty shocked with the results. I used coconut oil instead of butter so it was much fluffier and quite delicious! A sweet and savory mix all in one. And what could be better than browned butter sage on top??

Ingredients:
1 lb organic carrots
1/2 tsp ground ginger
1/2 tsp cinnamon
1 tbsp lemon juice
2 tbsp coconut oil
2 tbsp butter
4-6 fresh sage leaves


Steps:

1. Chop carrots into 2 inch pieces.
2. Place in large pot and fill with water until just covering carrots
3. Boil for 20 minutes, or until soft.
4. Add carrots to blender with ginger, cinnamon, lemon juice, coconut oil.
5. Blend until smooth.
6. Place in baking safe dish and bake for about 20 minutes on 400F
7. In a small pot, add butter.
8. Once melted, add the sage and constantly move until the color is golden brown. (It can burn very    easily so be quick!)
9.  Immediately take off heat and drizzle over the carrot puree.
10. Place crispy sage leaves on top to garnish and sprinkle with sea salt.

Note: For another variety, add toasted walnuts for some crunch!