Carrot butter

Ingredients for 6 servings:

• 2 m.-sized carrot(s)
• 1 m.-sized potato(s)
• 50 ml vegetable stock
• 1 tsp tomato paste, 3x concentrated
• 120 g butter, soft
• 1 tsp sweet paprika powder
• 1 pinch(s) of pepper
• 1 pinch of salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

versatile with bread, pasta, potatoes, vegetables

Peel and wash the carrots and potatoes, then sauté them in the vegetable stock until soft, then puree. The mixture should not become soupy. Allow to cool slightly. Mix the softened butter with the pureed vegetables and the remaining ingredients until smooth and season to taste. Tip: You can also add aromatic herbs, e.g. Herbes de Provence, sage, lovage. The quantities given are rough guidelines and depend on the size of the vegetables used. The vegetables can also be cooked in salted water. Drain the water and top up with vegetable stock or carrot juice, and only then puree. The mixture should not become soupy. The potatoes can be replaced with carrots. In this case, add less liquid accordingly, because the pureed carrots do not bind as well as mashed potatoes.