Sage's Café Carrot Butter Pâté

  • 1 1/4 lbs carrots, peeled
  • 1 1/2 gallons water
  • 3/4 cup macadamias
  • 1/2 cup safflower or canola oil
  • 2 Tbsp maple syrup
  • 1/2 Tbsp vanilla
  • 1/2 Tbsp salt image placeholder

Chop the carrots into small cubes no larger than a 1/4 inch by 1/4 inch. Boil in the water for 2 hours.

Purée the carrots, macadamia nuts, oil, maple syrup, vanilla, and salt until smooth.

This carrot butter has been used as a Pâté for topping baguette slices, as a stuffing for French toast, or as a base for sauces and soups.

Makes 8 to 10