Carrot Butter

[legalmoose]

Not bad. It's not exactly "butter" but it's a nice spread. The variation for garlic bread butter was pretty good.

* Exported from MasterCook *

Carrot Butter

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breakfast Dessert

Amount Measure Ingredient -- Preparation Method
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1 cup carrots -- chopped
1 cup water

1 tablespoon almond butter
1 teaspoon soy sauce
salt -- to taste

Place the carrots and water in a 1-quart saucepan, and bring the water to a boil. Reduce heat to medium, cover the saucepan and simmer the carrots for 15-20 minutes, or until they are very tender.

Drain the carrots, but reserve the cooking liquid. Place the carrots and remaining ingredients in a food processor fitted with a metal blade or a blender. Process until completely smooth, gradually adding a tiny amount of the cooking liquid, only if needed, to achieve a spreadable consistency. The butter should be very thick and creamy, not watery.

Use the butter immediately, or transfer it to a storage container, and chill it in the refrigerator. It will keep about a week.

Source:
"Vegan Vittles"
Copyright:
"1996"
Yield:
"2/3 cup"

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Per Serving (excluding unknown items): 157 Calories; 9g Fat (50.5% calories from fat); 4g Protein; 17g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 397mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 1 1/2 Fat.

NOTES : Variation: Garlic Bread Butter. Take 2 Tablespoons Carrot Butter, add 1 teaspoon red star nutritional yeast and 1/4 teaspoon garlic powder. Mix well, spread on bread.

Nutr. Assoc. : 0 0 0 0 0