Stove-Top Carotene Butter

3 Jan

So this week’s recipe, if you’ve been keeping up, is Caramelized Carrot Soup.  It sounds very tasty, but I have another recipe to make before I can make the soup.  Stove-Top Carotene Butter!

This is a pretty simple recipe, but it does require a good amount of time.  It’s definitely a must that it be made ahead of time for the soup.  The only special equipment required is an immersion blender, also called a stick blender in some circles.  In addition to being used the finish the soup for this week, The Modernist Cuisine suggests using it for cooking fish and shellfish, and for whisking into a warm vinaigrettes.  It keeps in the refrigerator for about two weeks, and if frozen it will keep for six months.  I’ll be keeping what I don’t use for the soup in the freezer since this isn’t something I see myself using very often.  At any rate, here’s what’s required:

  • Fresh carrot juice (I used store bought.  It came out fine, so if you don’t have a juicer don’t feel bad.)
  • Unsalted butter
ingredients

The Ingredients!

The first step is to heat the carrot juice (2 cups) over medium heat.  Once that comes to a simmer, start adding an entire box of unsalted butter one cube at a time and blending until melted.  Learn from my mistake!  Use a larger pot than what you think you’ll need.  An immersion blender needs some room to do it’s thing, and you don’t want to end up with carrot juice all over your stove like someone may or may not have.  🙂  After all the butter is combined into the juice, all you have to do is let is simmer for about 90 minutes.  So go do something else!

So, once you’ve cleaned your house, watched a little TV, played outside, or whatever it is that you felt like doing for an hour and a half, remove the butter/juice mixture from the heat and mix in another cup of carrot juice.  Then, just transfer it to a container and refrigerate overnight so the butterfat can separate from the juice.  Once that’s done the mixture should look something like this.

separated butter

Separated Goodness!

To be fair, this doesn’t look all that appetizing.  But plain butter doesn’t look all that appetizing to me either, so there’s that.  If you used freshly juiced carrot juice, you’ll want to scoop out the butterfat and warm it back up, running it through a fine sieve and/or cheesecloth after it’s melted again.  If you used store bought carrot juice, this isn’t really necessary unless you’re me and want your butter to fit nicely into it’s final container.  So, scoop the butter off the top and there you go.

finished butter

Finished Butter

The finished butter is very soft!  You can tell by the finger divots in mine. (Yes I poked it…don’t judge me!)  It definitely smells of carrots, and I’m looking forward to trying it later this week when I make the soup.  I guess that’s it for now though.

Stay tuned!  Bon Appetit!

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One Response to “Stove-Top Carotene Butter”

Trackbacks/Pingbacks

  1. Caramelized Carrot Soup « The Modernist Kitchen - January 5, 2013

    […] Carotene butter […]

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