Carrot & Orange Butter
Carrot and orange butter is fabulous on top of roasted vegetables, and its worth spending a little tie making this.
It not only tasted amazing, it’s fun to make and it looks so very pretty.
If you’re looking for a gift, a few of these wrapped up with string, is always guaranteed to bring smiles to faces.
If you are thinking ‘What on earth can I use carrot and orange butter for?’ Heres’ how:
Melt over steamed baby carrots, green beans, or asparagus just before serving for an instant flavour upgrade.
Place a dab on seared steaks, roast chicken, or turkey for a fragrant glaze.
Slather on fish fillets (salmon, white fish) before grilling or baking.
Stir into oats, quinoa, or rice to add a rich, savoury-sweet component.
Spread on warm bread, muffins, or savoury scones.
Go on, give it a go and enjoy your sweet life!
Shape it and then put in the fridge to set up
What You Need
250g Butter – Room temperature
50g Carrots – Peeled and grated
1 Orange – Zest & Juice
Add orange zest and juice
How It’s Done
Bring a small saucepan of water to the boil.
Add the grated carrot to the boiling water, for just 30 seconds, before draining and setting aside to get completely cold.
Cut the butter into small chunks and place them into a food processor.
Let the food processor run until all the butter has become very soft and looks almost spreadable. Scraping down the sides of the bowl a few times and scraping the bottom of the bowl, to gather all the stray bits of butter.
Add the blanched and now cod carrots to the bowl along with the zest and juice of the orange.
Once again, let the machine, scraping down the side and the bottom and, run until everything is combined.
Try not to over mix the butter, there needs to be visible pieces of carrot in the mixture.
Once ready, it’s time to shape and package the butter.
Add the carrots
Using a mould.
If using a mould to shape the butter, use a spatula to fill the mould 1/3 rd full.
Make sure to compress it down into the corners.
Fill the mould up to the very top of the mould and hit the mould firmly on the work top so that there are no air pockets.
Scrape the top of the mould flat.
It may be that a little more butter has to be added needs to be added followed by another few scrapes along the top.
Once ready, place the mould in the freezer until it has frozen solid.
Freezing it helps to get the butter out of the mould.
Once frozen, pop the butter out of the mould and wrap in non-stick baking parchment.
Store in the fridge. or freeze - See Tip Box
In a mould
Wrap in non-stick baking parchment.
Cut off a large piece of non-stick baking parchment.
Scoop out the butter from the food processor onto the centre of the baking parchment.
Make sure to scrape all of the butter from inside the bowl.
Very gently, roll up the butter into a thick sausage, make sure there are no air pockets.
Twist each end of the sausage to seal and then into the fridge until ready to use.
So many uses
Tip Box
Freeze – Compound butter is really good to freeze, and it seems to last for a very long time. Place the butter in the fridge to set up, them wrap in cling film and then in foil. Put in to the freezer and when needed, just cut off a piece at a time
