In a saucepan of lightly salted boiling water, cook carrots until very tender, 25 to 30 minutes. Drain; transfer to a blender or food processor. 

In small skillet, melt butter over medium heat. Cook, swirling frequently, until butter is nutty brown and fragrant, about 5 minutes. Pour butter over carrots, then purée. Once there are no chunks remaining and mixture is smooth, pour purée into a bowl. Add cream slowly while stirring by hand. Add a little warm water if mixture is too thick. (You are looking for a consistency between mashed potatoes and soup.) Season to taste with salt and pepper. 

Serve in a bowl for family style, or plate it with the pork and broccolini using one of the purée plating styles pictured.  

Chef’s Note: To serve with the pork cutlets, make ahead and keep bowl in just warm oven (150°F) while preparing meat and broccolini.