Carrot-curry butter

Name: carrot-curry butter
Total time: 75 min
Yield: 4
Ingredients: 2 carrots; 130 gram soft cream butter; 1 big toe garlic; 1 tablespoon curry powder; 2 tablespoon fresh coriander

Ingredients

Directions

Peel the forest pens and grate them coarsely.
Heat a small knob of butter in a saucepan and squeeze the garlic from above.
Stir in the grated carrot and the curry powder.
Bake for 2-3 minutes on a low heat until the curry will smell good.
Allow the root mixture to cool.
In a bowl mix the remaining butter with the root mixture and coriander.
Spread this mixture like a bar on a piece of plastic wrap and wrap the foil around it.
Tightly close the ends of the foil to create a sausage.
Let the carrot-curry butter in the refrigerator firm in 1 hour.
Remove the foil and slice the butter into slices.
Delicious on fried fish.