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Carrot spread for sandwiches

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I came across this recipe in my grandmother’s arsenal, so it isn’t British even if it is from the WWII era.  It didn’t need much GF adapting, but I have tinkered a bit.

If you are using a blender, dice 1 1/4 cups raw carrot and one spring onion and dump into blender.  Add in a few pinches of salt and pepper, plus 2 TBL of mayonnaise or  1 TBL each mayonnaise and margarine.  Blend until smooth, but this will probably be slightly lumpy.

If you are not using a blender, finely grate 1 c of raw carrot and finely chop one spring onion (or using dried chives).  Beat 2 TBL margarine or 1 TBL margarine and 1 TBL mayonnaise together until well mixed.  Sprinkled with salt and pepper, then fold in the carrot and spring onion/chives until well incorporated.

This spread works well with something spicy, so I sprinkled a bit of hot paprika or chipotle on top.   You could always add that in too when mixing, but not everyone in my house wanted it spicy.  This would also work well with cress on top, or even a bit of bacon.

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About Kara

I am what happens when you combine a WWII enthusiast, an environmentalist and a frugal celiac/coeliac.

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