The carotene pigment that makes carrots orange is fat-soluable. By cooking carrot juice and butter together, you can dissolve the pigment into the butterfat. This carotene butter is superb for finishing soups and purees, cooking fish and shellfish, and whisking into warm vinaigrettes. So make plenty and pull it out of the freezer when you want to add an elegant twist to simple dishes.
Ingredients
3 cups fresh carrot juice
2 cups unsalted butter, cubed
Instructions
Bring 2 cups of carrot juice to a simmer in a pot over medium heat.
Blend butter in gradually using an immersion blender. Simmer for 1½ hours, stirring frequently.
Remove from the heat and stir in the remaining carrot juice. Cool and refrigerate overnight.
Scoop just the congealed butterfat part into a pot and warm until melted. Strain through a fine sieve lined with cheesecloth.
Keeps in the fridge 2 weeks or up to 6 months frozen.
Recipe by Bistro OneSix at https://bistroonesix.com/the-silkies-carrot-soup-ever/