To clarify butter, melt 1/3 cup butter over low heat in a small heavy saucepan without stirring. When the butter is completely melted, you'll see a clear, oily layer on top of a milky layer. Slowly pour the clear liquid into a dish, leaving the milky layer in the saucepan. Discard the milky layer. (You should have about 1/4 cup clarified butter.)
435 calories; fat 20g; cholesterol 194mg; saturated fat 1g; carbohydrates 14g; insoluble fiber 1g; protein 47g; vitamin a 30.9RE; vitamin c 2.4mg; sodium 266mg; calcium 272.6mg; iron 4.3mg.