Butter-glazed carrots on carrot puree

Peel the older carrots, trim the tops and bottoms, slice a quarter inch thick and boil until fork tender.

Strain the carrots into a blender with a few ladles of the boiling water, olive oil, honey and a pinch of salt.

Blend 2 to 3 minutes, working slowly up to the highest setting, until lightened and super smooth.

To keep it warm, transfer to a small saucepan and cover with a lid so no skin forms.

Cut unpeeled coloured carrots into uniform chunky pieces and boil until tender.

Toward the end, with some of the cooking water left in the pan, add a few pads of butter and stir the pan until the carrots develop a good sheen.

Increase the heat for about 30 seconds, turn it off, and keep stirring until fully glazed. Chopped herbs can be added now.

Spoon carrot puree onto the plate and set the glazed carrots on top.