1 pound carrots, peeled
1 pound silken soft tofu
2/3 cup low-fat milk or soy milk
1/2 teaspoon freshly grated or ground nutmeg
1/4 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated Parmesan cheese
1. Bring a large pot of water to a boil over high heat. Use a vegetable peeler to make carrots into thin strips. Add in carrots boiling for 1 minute. Drain, rinse, and set aside.
2. Place milk and tofu into food processor and puree until smooth. Pour into a nonstick skillet and simmer over medium heat. Remove from heat and stir in nutmeg, pepper, Parmesan, and carrot strips.
3. Pour sauce over cooked carrots and serve.