< Previous144 / butterIn a large and spotlessly clean bowl, mix together your cream and starter (sour cream, crème fraîche or yogurt), stirring well to make sure the starter is fully incorporated. Cover the bowl with muslin and leave at room temperature (about 25ºC/77ºF) for 20 hours. When the time is up replace the muslin with plastic wrap/clingfilm and chill in the fridge for a further 20 hours. Remove the cultured cream from the fridge and leave it at room temperature for about an hour, or until it has warmed to around 8–14ºC (46–57ºF). This chilling and warming encourages the bacteria to develop and the cream to ferment. Now we’re ready to churn. Using an electric stand mixer or hand-held beaters on medium-high speed (or even whisking by hand if you’ve got arms like an ox) begin to whisk your cultured cream. It’s important to have your bowl no more than half full, as the cream will expand before it splits. When the cream completely splits to form yellow globules (called popcorn butter) and liquid (buttermilk), strain through a sieve, reserving both the popcorn butter and the buttermilk. This cultured buttermilk will keep for 12 days in the fridge.Quickly knead the popcorn butter on a cold, clean surface by working it with the heels of your hands, squeezing out any remaining buttermilk until all the moisture has been removed from your butter.Season with salt to taste. Then hand-knead the butter again to release any final excess of moisture. The cultured butter will keep for up to 3 weeks in the fridge, and will continue to mature and develop over that time. Makes about 500g (1lb 2oz)butter and an equal amount cultured buttermilkEquipment large mixing bowlpiece of muslin (cheesecloth) large enough to cover the mixing bowl electric stand mixer or hand-held electric beatersdigital thermometercold, clean surfaceIngredients1 litre (1 quart) 40% fat high-quality double (thick) cream 100ml (3½fl oz) sour cream, crème fraîche or yogurt, which is the starterrock salt, to taste (approx. 20g/¾oz)>>butter / 145162 / butterButter Braised VegetablesThis is inspired by two food writers I greatly admire, Jennifer McLagan and Molly Wizenburg – reading their recipes always makes me feel as if I am right next to them in their kitchens. Neither of these accomplished cooks ever shies away from flavour, and they clearly have a wholehearted understanding of slow-cooked, comforting dishes such as this one. In her blog, Orangette, Molly includes one of Jennifer’s recipes, which she describes as endive swimming in a ‘brothy sauce of their own juices, enriched and mellowed with butter, brightened with citrus’. And this led me to look beyond endive to other vegetables that would benefit from a buttery bath. EHServes 4 as a side dishIngredients200g (7oz) Cultured Butter (page 140)4 Jerusalem artichokes1 fennel bulb2 heads of endive (chicory)2 leeks4 spring onions (scallions) juice of 1 lemon sea salt and freshly ground black peppercrusty bread and crumbly cheese, to servePreheat the oven to 160ºC (320ºF). Put the butter into a large roasting tin and place in the oven on the middle shelf so that it melts and starts to foam. Meanwhile, prepare the vegetables. Halve the Jerusalem artichokes, fennel and endive. Cut two slits crossways down the length of the leeks, starting halfway up the white part (leaving them intact at the base) and continuing to the end of the green part, so the leeks fan out easily. Trim the spring onions but keep them whole.Add the artichokes and fennel to the hot roasting tin, thoroughly coating them in the browning butter. Season with salt and pepper and cook for 45 minutes.Then add the leeks, endive and spring onions to the roasting tin, basting and seasoning well. Return everything to the oven for another 45 minutes, or until all the vegetables are golden, soft and delectable. Squeeze over the lemon juice, then serve with crusty bread and perhaps a little crumbly cheese. We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >