Sage’s Carrot Butter Pâté

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1 1/4 lb. 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

• 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.

Makes 8 to 10 servings

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Recent Comments

Stephanie commented:

Oct 18, 2011 11:22 PM

So excited to finally have this recipe. Lived in SLC in 2004 & Sage's was my favorite!
texture2no commented:

Jun 18, 2011 4:00 PM

Your carrot butter is simply divine! So creamy, smooth and life filling. Thanks for being an integral part of Salt Lake City.

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