Carrot Butter Recipe0
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!
Hands-On Time: 15-20 Min Cook Time: 3 Hours 10 Min Yield: 1 Pint
- 2 pounds carrots
- ¾ cup apple juice
- 1 cup apple cider (or juice)
- 5 tbsp maple syrup
- 1 tsp vanilla
- 1/4 + 1/8 cups brown sugar
- ½ tsp allspice
- ¾ tsp cinnamon
- ¼ tsp ground cloves
- Preheat oven to 350°F.
- Peel your carrots and cut them into small pieces. (I keep my carrot peels in a bag in the freezer to use in broth making at a later time.)
- Cook the carrot pieces in a large roasting pan with ¾ cup of apple juice for three hours uncovered. Stir the carrots every thirty minutes.
- Place cooked carrots and apple cider into a food processor and blend until consistently smooth/spreadable.
- Add the carrot mixture to a large stock pot and mix in brown sugar, maple syrup, vanilla, cinnamon, allspice, and cloves. Heat this on the stove for 10-20 min stirring constantly.
- Ladle hot mixture into sterilized jars. Leave a ¼ inch of headspace. Use a butter knife to press along the inside edges of the jars in order to remove air bubbles. Securely add sterilized lids and bands.
- Process jars for 10 minutes in a water bath canner. Remove jars and set them on a towel or wire rack to cool. Allow jars to cool completely before handling. (If you don’t want to can your carrot butter, you can store the jars in your refrigerator for up to two weeks. Freezer-appropriate containers of carrot butter can remain in the freezer for two months.)