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:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

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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