Anonymous Modernist 4194

I have used it to make caramelized Butternut Squash as well as Brussels sprouts. Both turned out nicely. FOr the Butternut Squash, I used the carotene butter in it but didn't thin it any more since it made a very thick and extremely tasty soup with just the amount of liquid in the squash. After it was cooked, I pureed in the pot with a stick blender, then added the carotene butter and just a hint of cloves. Yum Yum. It was a big hit. It turned out very smooth.

I added a can of Rotel tomatoes and it turned out great.

Tried this using Gouda, aged cheddar, and comte. Used white wine for the liquid in place of the ale. Very tasty. The cheese remained pretty soft when chilled. I froze some and plan on using it to make a hot cheese salsa for New Year's eve. Will let everyone know how it turns out once I thaw it.

I made it for XMAS day dinner as the soup course. One of my guests tends to be a very finicky eater. She loved it. She came up to me afterward and said that she does not like carrots at all, but loved the soup. It was a hit with everyone. I made carotene butter using the refrigerator method and bottled carrot juice from Costco. It really was wonderful. Pre XMAS I also tried this method using acorn squash and just pureeing the results for a mashed accompaniment. While it was a bit thin, it was delicious and fast. I have had my pressure cooker for many years, but it has always ben relegated to the few times a year I make corned beef and cabbage. Now I love it more. THanks