I love butter. I love locally sourced ingredients. Natrel has put my two loves together, launching Canada’s first lactose free butter along with an organic sea salted butter!
Natrel’s latest products will surely become a butter lover’s dream. In fact, Canada’s very first lactose free butter was developed to offer a butter option to 7 million lactose intolerant Canadians.
Made with organic cream, Natrel’s new organic butter has a creamy texture and rich taste – perfect on Ontario organic raw radishes with a touch of fleur de sel.
I also used the butter to sauté onions to make a delicious velvety beet soup from the fabulous LCBO holiday edition magazine.
Canada’s cooking Magazine, Ricardo has a great recipe for crostini toasts, to be on point exactly the asparagus, onion, and feta toast; which are AWESOME for parties. I used butter instead of olive oil.
Asparagus, onion and feta toasts
Prep: 25 minutes
Cooking: 35 minutes
4 onions, chopped
3tbsp (45ml) olive oil
6 large slices of artesian bread
¾ cup (180 ml) sour cream
½ tsp sumac or finely grated lemon zest
1 ½ lb (675g) asparagus, trimmed and blanched
1 cup (120g) crumbled feta cheese
¼ cup (10g) chopped parsley
2 tsp (10ml) lemon juice
- Line a baking sheet with parchment paper. Preheat oven to 425 degrees.
- In a a pan over medium heat, soften the onions in butter for 30 minutes until carmelized. Season with salt and pepper – keep warm.
- Meanwhile, place the bread slices on the prepared baking sheet, lightly oiled. Toast fro 10 to 12 minutes or until the bread begins to brown.
- Spoon the onions onto each toast. Add a layer of sour cream and sprinkle with sumac. Cover with the asparagus and feta cheese.
- In a bowl combine parsley, 1 tbsp of olive oil, and lemon juice. Top each toast with the parsley mix.
So many fresh options and ideas with local Canadian foodies for fast and easy dishes. Can’t wait for the next seasonally inspired magazine editions to be released.
Nostalgic yet modern spin on beet soup. It’s an LCBO magazine recipe, Velvety Beet Soup:
1 onion, chopped
Salt and freshly ground pepper
6 large beets, about 2 lbs (1 kg), peeled and chopped
1 medium yellow-flesh or russet potato, peeled and chopped
4 cups (1 L) vegetable or chicken broth
2 cups (500 mL) water
2 tbsp (30 mL) red wine vinegar
¾ cup (175 mL) 35% whipping cream
1 Melt butter in a large pot over medium heat. Sauté onion, 1 tsp (5 mL) salt and ½ tsp (2 mL) pepper for about 5 minutes or until softened.
2 Stir in beets, potatoes, broth and water. Cover and bring to a boil. Reduce heat to medium-low and boil gently for about 40 minutes or until beets are soft. Stir in red wine vinegar.
3 Let cool slightly. Transfer in batches to a blender and purée (see TIP) until smooth (or use an immersion blender in the pot). If desired, let cool, then refrigerate in an airtight container for up to 3 days.
4 Just before serving, whisk whipping cream until slightly thickened. Reheat soup over medium-high heat, stirring often, until steaming. Stir about three-quarters of the thickened cream into soup until blended. Season to taste with salt and pepper.
5 Ladle soup into warmed bowls and drizzle with remaining cream.