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.
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.