Carrot Butter Spread

There is a vegetarian restaurant in Salt Lake City called Sage's Cafe. It has stayed popular especially with the "younger crowd." This is their recipe for Carrot Butter. No, I didn't steal it - it was published in a local magazine a few years back.

I like to use it as a spread for sandwiches and garden burgers (mostly because I don't like mayo so I'm always looking for other spreadable options). It can also be served with baguette slices as a dip or kind of like bruschetta.

Ingredients:

1 and 1/4 lb. carrots, peeled

3/4 cup macadamia nuts

1/2 cups safflower or canola oil

2 TBS. maple syrup

1/2 TBS. vanilla

1/2 TBS. salt

Directions:

Chop the carrots into small cubes (no greater than 1/4 inch by 1/4 inch) and boil in 1.5 gallons of water for 2 hours. Once the carrots are cooked and soft, puree all the above ingredients in the food processor until smooth.