6 carrots, peeled and sliced

6 cloves garlic, peeled

1 can (540 ml/19 oz) white kidney beans, rinsed and drained

2 tablespoons (30 ml) butter

1 pinch nutmeg

Salt and pepper

Cook the carrots and garlic in boiling salted water until the carrots are tender, about 15 minutes. Drain.

In a food processor, purée the carrots, garlic, beans and butter. Add the nutmeg. Adjust the seasoning. Serve as a side dish with Herb-Roasted Chicken.

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