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.