Creamy Carrot Butter
Tara Carpenter, NC.
Originally published on July 12, 2012.
This delicious spread for waffles, pancakes, or crackers was created during my early days on Body Ecology Diet (B.E.D.) while healing my systemic yeast infection. I was struggling at the time with the principle of food combining which is at the forefront of this gut healing protocol.
I had two young boys who absolutely loved waffles and though I successfully created a waffle recipe, I felt stumped on what to top them with that would be a good food combination and taste good. Maple syrup was out because too much sugar. Then the kids came in with a basket of fresh-picked carrots and in walked the idea for a simple and deliciously orange creamy carrot butter.
To take things a step further add a slice of cultured butter, dollop of pesto, and sprinkle the whole thing with hemp seeds … YUM.
Creamy Carrot Butter
Serves 4
Ingredients
5 cups carrots, cut in 1″ chunks
1 cup water
1 1/2 heaping tbsp. kuzu, dissolved in 2 tbsp. water
1 tbsp. flax oil, ghee, cultured butter (optional)
2 pinches of sea salt
Method
- Place carrots, water and salt in a pot with a steamer insert.
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Bring to slow boil, cover, allow to steam about 20 minutes.
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Puree carrots in blender with 1/2 cup cooking broth until creamy.
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Place carrot puree back into cooking pot.
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Dissolve kuzu in cool water and mix in with the carrot puree.
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Reheat on low, stirring until puree bubbles and thickens.
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Cool slightly in glass jar and keep up to 1 week in fridge.
Tips
- Use pressure cooker instead of steamer; use only 1/2 cup water and cook 10 minutes once pressure rises.
- Delicious topped on flax crackers or my buckwheat waffles.
- Kuzu must be heated to thicken properly, so don’t skip this step.
- This recipe is safe for those on stage 1 of Body Ecology Diet
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May all bellies be happy!
