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Carrot butter with lesser celandine

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Ingredients for 1 servings:

  • 2 carrots
  • 125 g butter, room temperature
  • 50 g tomato paste
  • 1 onion(s)
  • 1 tbsp lesser celandine (harvest time March/April, before flowering!) or
  • 1 tsp herbs de Provence
  • salt and pepper
  • Vegetable broth, granulated or
  • herbal salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

vegetarian spread

Finely grate the carrots and finely chop the onion and lesser celandine. Mix well with the butter and season with salt, pepper, and vegetable stock or herb salt. It will keep in the refrigerator for several days. It must then be brought back to room temperature and mixed again.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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