Purées are so simple and so often overlooked as an alternative side dish. Maybe it is the extra step of puréeing the vegetable I am not sure. I am especially fond of carrot puree because it really highlights the carrots flavor, goes great with rich roasted meats, mostly beef and lamb and is a great change from hunks of stewed carrot.
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<br />If at the end of puréeing the carrots you find the carrots too wet add a touch, a teaspoon or two at a time, of instant mashed potato powder to absorb the excess liquid and act as a thickener.
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<br />I often make this early and then set it in a makeshift bain marie or double boiler, in other words a mixing bowl set snuggly over, but not touching the water, a saucepan filled with an inch of water and set over low heat so it simmers. I then cover the bowl with plastic wrap or a lid of some sort.

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