Saturday, April 21, 2012

Sage's Carrot Butter Pate

Serve on slices of a stiff  9 grain toast. 

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 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. 

Makes 8 to 10 servings

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