Carrot Butter

[Guest guest]

Hi everybody,

 

Here's a recipe for a carrot spread that I really like. I've made it several

times now, following the recipe. Next time I think I'll try a different nut

or seed butter, maybe tahini. I was thinking that parsnips might be good, in

lieu of carrots, although with parsnips you wouldn't get that lovely bright

orange color like you do from carrots. This recipe is from Joanne

Stepaniak's book " The Nutritional Yeast Cookbook " .

 

 

Carrot Butter

 

1 cup chopped carrots

1 tablespoon almond butter

1 to 2 teaspoons nutritional yeast

1 teaspoon soy sauce, or Bragg's liquid aminos

salt, to taste

 

 

1. Place the carrots in a small pan with water to cover. Bring to a boil,

then reduce the heat to medium. Simmer for about 15 to 20 minutes, or until

they are tender.

 

2. Drain the carrots and place them, and the remaining ingredients in a food

processor. Process the mixture until it is completely smooth. The butter

should be very thick and creamy. (I like to add a small amount of water, it

seems to facilitate the blending, and gives a better consistency).

 

3. Use the butter immediately, or transfer to a storage container and keep

in the refrigerator. It will keep for about a week.

 

Yield: about 2/3 cup

 

Per 1 tablespoon serving: Calories 18, Protein 1 gm, Fat 1 gm,

 

 

*note: I like to make a double batch of this, as it is so good that 2/3 cup

doesn't last very long! This is good spread on bread, or thinned and used to

dip corn tortillas or other GF flat bread into. I have also used it as a dip

for celery sticks. It is good also mixed with vegan sour cream.

 

Enjoy!

 

Christine

 

 

 

 

[Guest guest]

The carrot butter recipe sounds delicious, Christine. I'm eager to try it!

Thanks for sharing --- LaDonna

 

-

<CATTZEYE77

Re: Carrot Butter

 

> Here's a recipe for a carrot spread that I really like. I've made it

several

> times now, following the recipe. Next time I think I'll try a different

nut

> or seed butter, maybe tahini. I was thinking that parsnips might be good,

in

> lieu of carrots, although with parsnips you wouldn't get that lovely

bright

> orange color like you do from carrots.