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Sauces and Condiments

Five-spice carrot-cashew butter

How nice it is to arrive at a restaurant, slide into a banquette and find a ramekin of something delicious to spread on a crispy flatbread or a chewy slice of sourdough. Tapenades, spiced purees, vegetable "butters" and savory marmalades ... Read more

Total time: 40 minutes | Serves 10 to 12 (2 cups)
  • 1 tablespoon canola oil
  • 2 1/2 cups chopped carrots
  • 1 cup chopped onions
  • 1/2 cup filtered water
  • 1/2 cup roasted cashews
  • 1 tablespoon miso
  • 1/4 cup soy milk
  • 1 teaspoon fine sea salt
  • 1 1/2 teaspoons Chinese five-spice mix
  • 1 1/2 tablespoons maple syrup

Step 1Heat the oil in a 4-quart saucepan. Add the carrots and onions and sweat until the onions are translucent and the vegetables start to soften, about 8 minutes.

Step 2Add the water, cover and bring to a boil. Reduce the heat and simmer until the carrots are tender and the liquid has been absorbed, about 12 minutes. Cool.

Step 3Place the vegetables in a food processor with the cashews, miso, soy milk, salt, spice mix and maple syrup. Puree until well-blended and completely smooth, about 3 minutes. Cover and refrigerate until ready to serve. Serve with toasted pita wedges.

Note: From Ann Gentry, chef-owner of Real Food Daily. Chinese five-spice mix is a blend of spices available in the spice section of well-stocked markets.
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