Anonymous Modernist 2141

Depends on what you're looking for. Right now, my favourites are Acadia and Black Hoof.

To what extent is it important to melt the butter without evaporating off all the water it contains? Since butter is, what, 15% water, could this have an impact on whether the carrots burn? (I'm thinking that normally, for sautéeing, you want to get rid of that water, which is why you wait until the foam subsides.) Also, has anyone tried this with anything other than plain orange carrots? I'm thinking that red carrots could make a strikingly coloured soup.