1 lb. carrots, cooked well, skinned, and diced small
3 broccoli heads, cooked and stems removed
4 tablespoons butter, room temperature
½ small yellow onion
Salt (to taste)
Pepper (to taste)
In medium-large pot, bring 4 cups water to roaring boil. When water is boiling, add skinned carrots and cook until quite soft, about 15 minutes. Set aside.
Add chopped carrots to the food processor, one piece at a time, until well-blended. Trim broccoli florets so that stems have been completely separated from tops. Toss florets into food processor with onion and pulverize until well mixed.
When carrots, broccoli and onion look well-blended, transfer to a medium bowl and add 4 thick pats of butter (more, or less, as you prefer) and give the mixture a nice blend using a spatula or metal spoon. The butter should melt.