The following is a guest post by Lauren at Empowered Sustenance.
Everything is better with butter. Butter boasts potent nutrients like Activator X (vitamin K2) and CLAs.
And then there is browned butter.
You’re going to love this recipe for Browned Butter and Cardamom Carrot Pudding. It’s SCD and GAPS legal, gluten-free and grain-free.
Why Brown Butter?
With just a few moments in a hot pan, the milk solids turn a toasty brown and the butter transforms into pool of amber liquid. See?
The best part? Browned butter makes any dish delightfully elegant… both in name and flavor.
I am lucky enough to have access to raw milk butter. As you can see in the picture of melted gold above, the browned milk solid flecks are clearly visible. I hypothesize this is because the raw butter is not made from homogenized milk. When I browned conventional butter in the past, the finished product had a more homogenous appearance with very small bits of the browned milk solids.
Browning the butter heats it above 105 degrees, so it is no longer truly raw. Most importantly, however, the end result is from non-homogenized milk provided by happy cows.
Browned Butter and Cardamom Carrot Pudding
Makes about 2 cups or 4 servings
Carrots, quartered if large (1 pound — I used a bag of organic baby carrots, since that is what I had in the fridge)
Butter, from grass-fed cows (5 TBS) — where to find butter
Honey (2-3 TBS) — where to find honey
Cardamom, ground (1/4 tsp)
Sea salt (pinch) — where to find sea salt
Optional: Coconut milk, additive free, or raw cream — where to find coconut milk
Optional: Allergen-Free Crumble Topping
1. Steam the carrots until tender. While the carrots are steaming, brown the butter.
2. Place the butter in a light-bottomed saucepan. Don’t use a cast iron saucepan because you will not be able to see if the milk solids are browning. Warm over medium heat. The butter will begin to bubble, and then the bubbling will rapidly increase. After a minute or two, the bubbling will subside. Use a spoon to push any froth or bubbles away from the surface so you can see the action going on in the bottom of the pan.
3. The butter will begin to smell toasty and take on a bit of color. As soon as the mixture is golden brown, remove it from the heat. It goes from golden to burnt extremely quickly.
4. Drain the steamed carrots. Pureé the warm carrots in a food processor or blender with the browned butter, honey, cardamom, and sea salt. Taste and adjust honey or cardamom, if necessary.
5. Serve warm, drizzled with coconut milk or raw cream if desired. Serve with Paleo Crumble Topping for a crunchy contrast.
About Lauren at Empowered Sustenance
Lauren is the 19-year-old real food blogger at EmpoweredSustenance.com. After struggling with ulcerative colitis for five years, she decided to dive head first into healing her body with nutrition and a holistic lifestyle. She loves sharing her creative Paleo, SCD and GAPS friendly recipes and healing tools with others. She also offers a free, retro-inspired Grain Free Holiday Feast e-cookbook on her blog.