Cook the carrots in salted water until tender enough for a fork to easily break them.
Puree the carrots, then set them in a strainer to allow any extra water to drain out.
Add the melted butter and the cream, along with a slight sprinkle of nutmeg. Pour the mixture into a serving bowl.
Lightly cook some string beans, then arrange them around the bowl with the carrot mixture.
Adapted from The Delectable Past by Esther b. Aresty