Earlier this winter I made crock-pot apple butter. We’ve used it on toast and to sweeten our plain yogurt. Our foster-daughter seems to especially like it this way (in yogurt). Since she’s a bit of a picky eater when it comes to vegetables, I’ve had to find some creative ways to sneak them into her food. One day while slipping some pureed carrots into her bowl of apple-butter-and-yogurt I had an epiphany moment: What if I made vegetable butter?
I considered several veggies: Turnips, sweet potatoes, parsnips. At the end of the day I decided to start by experimenting with carrots. The result is good. The recipe below calls for apple juice or cider at two different stages of the process. I personally used apple cider vinegar during the second stage. Because of this, the carrot butter turned out a wee-bit tart (only a wee-bit!). I still like it – and I think it’s heavenly in yogurt – but I would probably enjoy it more with bread and butter if I had used juice instead of vinegar.
At any rate, here is the recipe for carrot butter. Even as I type this I’m working on a crock-pot version of parsnip butter (or rather, the crock pot is working on it!). I can’t wait to share the results with you soon!
Click here for the recipe and more photos!