Carrot butter

This recipe comes from Kristina Turner´s “The self-healing cookbook”, which contains quite many awesome recipes, unfortunately not so many oil-free ones for my current diet 😀 This one has a bit of tahini, so it´s not completely oil-free, but it´s just one spoon 😉 And you can also definitely pass on the tahini!

My boyfriend recently succeeded in his sourdough project and created a wonderful homemade sourdough bread which was calling for some sort of spread. The carrot butter is very easy to make and more sweet than savoury.

Steam 3 or 4 cups of carrots cut into thick rounds of smaller chunks, for about 20-30 minutes until very tender. Then blend in a blender with about half a cup of water (I used water from the steaming, which had a bit of a carrot aroma) and a pinch of salt. Transfer to a pot, heat up, add 1 tablespoon of kuzu (diluted in two tablespoons of cold water), whisk vigorously to avoid lumps, and bring to boil. Simmer for a few minutes while stirring. For a more creamy consistency add one (or two) tablespoons of tahini. Store in a jar in the fridge.



Filed under Recipes, Snacks, Vegetable dishes

2 responses to “Carrot butter

  1. to. die. for!!
    I love kristina’s book…I keep re-reading it over and over, and find such useful information everytime! 🙂 Haven’t tried the carrot butter yet, but really want to know. And homemade sourdough!? sounds delicious!

  2. The bread is delicious, though of course it could still use some improvement, but my bf made it totally from scratch, just using some online information about how to create a starter 😀 The carrot butter is supereasy!

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