Carrot butter

Another great recipe from The Angelica Home Kitchen cookbook. Carrot butter is very simple to make and it’s great. It’s subtly sweet from natural sugars and is perfect on a slice of Angelica cornbread, toast, or a muffin. I adapted the recipe a bit: the original calls for ginger juice, which I omitted simply because I didn’t have any ginger root on hand.

Carrot butter

1 lb carrots, scrubbed clean and cut into 1 inch cubes
1 c apple juice or cider
pinch of salt

Bring apple juice to a boil in a pot; add carrots and reduce to a simmer and cook with lid on. Cook for 40 minutes or so, until carrots are very soft. Drain. In a food processor, puree carrots until very smooth. Refrigerate or serve at room temperature; can be kept for up to five days.


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