Sage's Café Carrot Butter Pâté
- 1 1/4 lbs 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 a 1/4 inch by 1/4 inch. Boil in the water for 2 hours.
Purée the carrots, macadamia nuts, oil, maple syrup, vanilla, and salt until smooth.
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.Makes 8 to 10 Source:
Submitted by: Recipe Group Member
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