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Jennifer M
Carrot-curry butter
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Ingredients
Directions
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Peel the forest pens and grate them coarsely.
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Heat a small knob of butter in a saucepan and squeeze the garlic from above.
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Stir in the grated carrot and the curry powder.
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Bake for 2-3 minutes on a low heat until the curry will smell good.
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Allow the root mixture to cool.
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In a bowl mix the remaining butter with the root mixture and coriander.
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Spread this mixture like a bar on a piece of plastic wrap and wrap the foil around it.
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Tightly close the ends of the foil to create a sausage.
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Let the carrot-curry butter in the refrigerator firm in 1 hour.
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Remove the foil and slice the butter into slices.
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Delicious on fried fish.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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