- Melt butter in a medium size frying pan with a cover. Add carrots, garlic, onion, parsley and water. Cook covered over low heat 20-30 minutes or until carrots are very soft.
- Place vegetable mixture in the jar of a blender or bowl of a food processor. Add LACTAID® Reduced Fat Milk and flour. Cover and blend until smooth.
- Pour carrot cream back into the frying pan. Heat over medium heat until warm. Season to taste with salt and pepper.