Bauman College Programs

Author Topic: Carrot Butter  (Read 2843 times)

Offline Morgan

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Carrot Butter
« on: December 04, 2007, 09:14:28 PM »
4 C Carrots
1/2 C water
pinch sea salt
1 Tbs Kuzu
2 Tbs Tahini

Boil carrots until tender. Strain and reserve water.
Place all ingredients except kuzu into blender and puree using the boiling water to thin as needed.
Place in a sauce pan and heat on low.
Disolve kuzu in cold water and add to carrot mixture.
For variety add squash, onions, or any other sweet vegetable.
Enjoy carrot butter on pancakes or waffles, as a spread on toast or ricecakes, or mixed into morning porridge...
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