Table of Contents » Sauces/Spreads

Carrot Butter


1 cup chopped carrots
1 cup of water
1 tbsp Tahini (sesame paste)
1 tsp Tamari sauce ("low-sodium" soy sauce)


1) Combine the carrots and water in a pot and bring to the boil. Lower the heat, cover and simmer for about 15 minutes until the carrots are very tender when pierced with a fork.
2) Drain but don't toss out the cooking liquid.
3) Place the carrots, the Tahini, and the Tamari in a blender and process until smooth and creamy.
4) If necessary you can add more of the carrot water to thin to your desired consistency. The butter should be thick, creamy, and smooth when finished.


Yield: Makes 10 average servings
Note: This can be stored in the fridge for about 1 week provided it is covered.

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