Butter selection

Butter selection

Total: 1 hr 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / 100 g: 636 kcal
, Fat: 69 g
, Carbohydrate: 3 g
, Protein: 1 g

Ingredients

600 g

Hint:


The original recipe with guaranteed success is for 600 g. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Carrot butter

150g butter, soft
2pinches turmeric
1pinch cumin
1 carrot, finely grated
½tsp salt

Radish butter

150g butter, soft
1bunch radish, finely grated
1 ½tbsp chives, finely chopped
½tsp salt

Herb butter

50g herbs (e.g. parsley, dill, mint), finely chopped
salted water, boiling
150g butter, soft
½tsp salt
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How it's done

Carrot butter

Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until light and creamy. Mix in the turmeric, cumin and carrot, season with salt. Roll up in baking parchment, refrigerate for approx. 1 hr.

Radish butter

Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until light and creamy. Mix in the radish and chives, season with salt. Roll up in baking parchment, refrigerate for approx. 1 hr.

Herb butter

Blanch the herbs in salted water for approx. 1 min., drain, rinse in cold water and squeeze out. Puree the herbs with the butter and salt. Roll up in baking parchment, refrigerate for approx. 1 hr.

How-tos

Blanching vegetables

Blanching vegetables

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