Buttermilk Beet or Carrot Biscuits
Enjoy the brilliant colors of these biscuits and pair them with "brilliant butters".
Spread it thickly or forget the spreading and just eat it with a spoon out of a bowl. Use fresh carrots or beets with dark, bright colors.
Ingredients
SERVINGS: 4 Cup(s)
- 1½ pounds fresh, tender carrots or beets
- 2½ ounces almond or cashew butter
- 3 tablespoons vegetable oil
- 3 tablespoons honey or agave syrup, smashed dates or bananas or other sweetener (the last time I made it I used a ripe plantain)
- 2 teaspoons vanilla extract
- Kosher salt to taste
Preparation
Wash carrots. Wash and peel rough parts of the beets. Cut into large pieces. Bring a pot of water to a boil. Add carrots or beets and simmer until very tender, 15–20 minutes.
When the carrots/beets are tender, drain, reserving liquid. Place in a food processor or high-speed blender with the nut butter, sweetener and vanilla. Purée to a smooth, whipped texture. Scrape down the sides and add a little more liquid if needed. Adjust salt and sweetener to taste. Allow to cool before serving. Refrigerate or freeze to store.
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