Spring makes me think of carrots, although they’re not a spring vegetable per se. It is one of the few vegetables I can currently get organic and fresh. I could probably write odes to organic carrots, their sweetness, crunchiness, and the orange stain they leave on your hands. I’ve loved raw carrots since I was really small. I remember raw carrot juice was a treat for me, and motivation to be good.
I recently came up with this recipe instantly knowing it will be a keeper. It works as a spread on bread or a dip with veggies. The taste is really special and unique – hopefully nothing like you’ve tasted before. This butter is subtle and relies on the sweetness of the carrots with just a hint of cumin and cardamom.
- Cook carrots in filtered water for about 15 min. Do not overcook, the carrots should be soft but not mushy. Pour out the water, but save some (up to a cup).
- Combine all ingredients and blend. Add the water from cooking the carrots as needed. Store sealed in the fridge. I put mine in a jar.
Yield: about 1½ cups