Sneaking vegetables into unexpected foods has long been a tactic parents have used to ensure their picky-eating kids don’t develop scurvy. But, considering most adults (even the healthy runner types!) don’t eat as much produce as they should, it’s not a bad idea for grown-ups, either.
Enter this recipe for Carrot Peanut Butter. Just a few simple steps stand between you and a more nutrient-dense toast-and-bagel topping that—if you’re like many runners—you eat regularly anyway. The color changes more than the texture or flavour, which ends up being just a hint sweeter than regular PB.
Once you’ve mastered this recipe, Luethje recommends trying it with pumpkin puree or roasted sweet potatoes in the place of the carrots, or with a different nut butter of your choosing.
Carrot Peanut Butter
Recipe by Chad Luethje, executive chef at Red Mountain Resort‘s Canyon Breeze Restaurant
What you’ll need:
1/3 cup organic peanut butter
2/3 cup carrots (about 1.5 large carrots), peeled and chopped
How to make it:
Boil or steam carrots until soft enough to mash with a fork. Let cool.
Combine peanut butter and carrots in a food processor until smooth.
