Carotene Butter Food

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

Ingredients

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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