Dutch Carrots with Honey Mustard Butter
Dutch carrots are the classier and better looking sibling of the stock standardcarrot. We love that you can get different colours to add a bit of pizzazz to the dinner table. This recipe takes you through the whole process of making butter from scratch, but of course you can use store-bought butter if you prefer! These carrots are a perfect side dish for your eat-out-at-home dinner party.
Recipe Tester Feedback: "I definitely felt very professional making my ownbutter for this, and man oh man were those carrots out-of-this-world deliciousfor it!!! Great dinner party dish." - Sandra
No: Gluten / Egg / Nuts
Total Preparation Time 40 minutes
Can be froze
- carrots - 400g, dutch, washed well and trimmed
- olive oil
- Honey mustard butter:
- cream - 600ml, pure
- water - 1L, very cold
- honey - 40g
- mustard - 2 Tbsp, wholegrain
- salt - 1/2
- butter - 200g, plain, in lieu of cream and water, optional
- Preheat oven to 180C. Line a baking tray with baking paper.
- Place carrots (400g) onto the baking tray. Season with salt and pepper and olive oil.
- Bake for 25 minutes or until roasted to your liking.
- Place cream (600ml) into bowl. Insert the whisk attachment. Whip on Speed 4 until buttermilk separates from the cream / butter. This takes close to 5 minutes, but it can happen as quickly as 1:30 minutes so watch it carefully. You will hear the change. Each batch will vary slightlydepending on the fat content, temperature and brand of cream.
- Place the buttermilk and butter into your internal steaming basket and drain buttermilk out into a separate jug or bowl. This is great to use in any baking recipe. It can be frozen for later use.
- Place butter back into the mixer bowl. Add very cold water (500g only). Mix Speed 4 / 4 seconds.
- Drain the buttermilk again through the internal steaming basket.
- Place butter back into the mixer bowl. Add very cold water (500g). Mix Speed 4 / 4 seconds.
- Drain the buttermilk again through the internal steaming basket. The reason we rinse twice is to preserve the butter. The better rinsed it is, the longer it will last.
- Place butter into a clean muslin cloth or similar and squeeze out any remaining buttermilk.
- Place butter into the bowl. Add honey (40g), mustard (2 Tbsp) and salt (1/2tsp) to the bowl. Mix on Speed 4 until combined, only a few seconds.
- Once carrots are roasted, remove from oven and add to a heatproof bowl. Top with a little butter and shake the bowl to melt the butter and glaze the carrots.
- Serve with additional butter on the side.