Sage's Carrot Butter Pate
"This carrot butter has been used as a pâté for topping baguette slices, as a stuffing for French toast, or as a base for sauces and soups."Serves 8 to 10 | Prep Time 15 minutes | Cook Time 2 hours
Why I Love This Recipe
Several years ago I donated my backyard to a local gardener in exchange for a CSA. This was one of the recipes she included with a delivery. Sage’s Café was the first vegan restaurant I know of in Salt Lake City. Although I’m not actually vegan, I love this carrot butter so much that I sometimes even make it.
Ingredients You'll Need
1 1/4 lb. carrots, peeled
1 1/2 gallons water
3/4 cup macadamias
1/2 cup safflower or canola oil
2 Tbsp. maple syrup
1/2 Tbsp. vanilla
1/2 Tbsp. salt
Chop the carrots into small cubes, no larger than 1/4 inch.
Bring a pot of water to a boil, add carrots and cook for 2 hours.
Drain carrots well.
Combine carrots with macadamia nuts, oil, syrup, vanilla, and salt in a blender or food processor and puree until smooth.