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Sage's Carrot Butter Pate

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"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.

--Janean P.

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.

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