Carotene Butter Recipes

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CAROTENE BUTTER



Carotene Butter image

Entered for safe-keeping, from Nathan Myhrvold & Maxime Bilet's "Modernist Cuisine at Home". This carrot/butter mixture is a finishing touch for soups and purées, cooking fish and shellfish, and whisking into a warm vinaigrette. This can give a simple dish an elegant twist. It can be refrigerated for 2 weeks or frozen for up to 6 months.

Provided by KateL

Categories     Low Protein

Time 14h

Yield 1 cup, 8 serving(s)

Number Of Ingredients 3

2 cups fresh carrot juice (450 mL or 450 g)
2 cups unsalted butter, cubed and softened
1 cup fresh carrot juice (250 mL or 250 g)

Steps:

  • Bring 2 cups fresh carrot juice to simmer in a pot over medium heat.
  • Blend cubed butter gradually into the juice by using an immersion blender (or transfer hot juice to Vitamix and add softened cubed butter gradually, then transfer back to pot).
  • Simmer for 1 1/2 hours, stirring frequently.
  • Remove from heat and stir or blend in the remaining 1 cup fresh carrot juice.
  • Cool, then refrigerate overnight.
  • Scoop the congealed butterfat into a pot, and warm it until melted.
  • Strain the melted butter though a fine sieve lined with 1 layer of cheesecloth.

Nutrition Facts : Calories 442.3, Fat 46.2, SaturatedFat 29.2, Cholesterol 122, Sodium 31.9, Carbohydrate 8.2, Fiber 0.7, Sugar 3.5, Protein 1.3

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