Carrot Butter Paté

I ate at an excellent vegetarian restaurant in Salt Lake with my mom and Kristi called Sages Cafe. Anyway my brother and his wife told us to try the carrot butter pate. It was so yummy! So I asked for the recipe and the guy just rattled off the ingredients but no quantities so I searched the internet and found it. It is on the sweeter side so I think eating it with a dense, nutty bread would really help balance it. I even thought I would try thinning it out with some of the carrot cooking liquid to use as a sauce for macadamia crusted chicken.

1 lb. carrots, peeled
enough water to cover carrots an inch
2/3 cup macadamias
1/3 cup safflower or canola oil
1 1/2 Tbsp. real maple syrup
1/2 tsp. vanilla
salt to taste (if using salted nuts you probably won't need any)

1) Chop the carrots into small pieces and boil until soft

2) Purée the macadamia nuts and oil to velvet smooth, add boiled carrots, maple syrup, vanilla and salt until velvet smooth

3) Serve with bread or crackers and enjoy!