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Ingredients
500 g carrots, peeled (about 5 cups / 5 medium) (Total carrots with juicing below will be approx. 1.5Kg)
113 g unsalted butter (½ cup)
30 g water (30 mL / ⅛ cup)
5 g salt (1¼ tsp)
2.5 g baking soda (⅜ tsp)
635 g fresh carrot juice (690 mL / 2½ cups)
40 g Stove-Top Carotene Butter (or regular butter) (3½ Tbsp)
Salt, to taste
Directions
- Core the carrots: quarter lengthwise and slice away any tough inner cores. Cut into ~5 cm (2-inch) pieces.
- Melt the butter in the base of a pressure cooker over medium heat.
- Mix the water, salt, and baking soda, then add along with the carrots to the butter.
- Pressure cook at 1 bar / 15 psi for 20 minutes. Start timing once full pressure is reached.
- Juice remaining, cored carrots until you reach 635g of juice. Set aside.
- Quickly depressurize (e.g., run tepid water over the rim).
- Blend into a smooth purée.
- Pass the purée through a fine sieve into a pot.
- In a separate pot, bring the carrot juice to a boil, then strain through a fine sieve.
- Stir the juice into the carrot purée. Add water if needed to reach desired consistency.
- Blend in the carotene butter (or regular butter) using an immersion blender until just melted.
- Season to taste and serve warm. Add swirl of butter for decoration.