TURMERIC BUTTER

• 4 cups of heavy whipping cream

• 1 teaspoon ground cardamom

• 1 teaspoon black pepper

• 2 teaspoons sea salt

• 1⁄3 cup fresh turmeric juice (from about 10 to 12 ounces of fresh turmeric root) Instructions: In the bowl of a stand mixer using the whip, mix the heavy cream for 8 to 10 minutes on medium speed until it breaks, as in the solids separate from the liquid.

The cream will first get light and airy then start to deflate. Keep a close eye on it towards the end. Once the mixture has broken and a light milky liquid (whey) is evident, turn the machine off.

Using a metal strainer, strain the butter from the whey — reserve the whey for another use. Using the back of a spoon or a spatula, press the butter down, doing your best to get all the liquid out. Let the butter rest in the strainer for 30 minutes to an hour or until all the whey appears to have been removed. Place the strained butter back into the stand mixer and this time, using the paddle, whip the butter, cardamom, black pepper and salt on medium speed until it is light, fluffy, and almost white in color. This will also take about 5 to 7 minutes.

Add the turmeric juice and whip the butter just until the juice has been fully incorporated. Refrigerate until ready to use.

Notes & variations

• The butter will keep up to 2 months in the refrigerator.

• The leftover whey can be used in making rice, a smoothie or milkshake.

• You could add dried turmeric (if so, add 2 teaspoons) to the butter but the flavor with the fresh is much more vibrant. Makes 2 cups