Carotene Butter Recipes
CAROTENE BUTTER
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
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
BROWN SUGAR-GLAZED CARROTS
Not only do they add a bright burst of color to any plate, but carrots are often the first vegetable that most little ones will consider eating. Their natural sweetness is given some amplification by making these caramelized carrots with a brown sugar, orange peel and butter glaze. Even big kids will be asking for seconds of these delicious glazed carrots.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Heat 1 inch water to boiling in 3-quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat. Simmer covered 12 to 15 minutes or until carrots are tender.
- While carrots are cooking, heat brown sugar, butter, orange zest and 1/2 teaspoon salt in 10- or 12-inch skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove from heat.
- Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.
Nutrition Facts : Calories 160, Carbohydrate 28 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 380 mg
BUTTERED CARROTS
Braise your new-season vegetables in rich butter with a sprinkle of sugar to bring out the sweetness
Provided by Jeremy Lee
Categories Lunch, Side dish
Time 30m
Number Of Ingredients 3
Steps:
- Place the carrots in a wide, shallow pan, add just enough water to cover them, then add the sugar and butter. Simmer over a medium heat until the liquid has evaporated and the carrots are cooked through - they should be glazed and shiny. Season and serve.
Nutrition Facts : Calories 51 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
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