I just invented a new recipe that I tried on Kevin over the weekend. It was a pasta sauce made from pureed carrots. He had no clue and asked for leftovers the next day for lunch.
I chopped up onions and fresh fennel and sautéed them in olive oil until just browned. Added fresh chopped rosemary, salt, pepper, curry powder (just a smidge), a pinch of cinnamon and red pepper flakes. Threw in about 8 large chopped carrots (with skin on) and put them in the sauce pan with a little bit of chicken stock (just enough to cover the carrots). Put the lid on and cook for about 15 minutes until very tender. Add a squirt of honey and then puree in food processor or blender. Return to pan, add in more chicken stock if too think and then toss with penne pasta and Parmesan cheese. Yum!