 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
Streaks and flecks of color mark this delectable butter. From Deborah Madison's cookbook, Vegetarian Cooking for Everyone. Ingredients:
1/4 lb butter |
2 tablespoons finely chopped mixed herbs (basil, marjoram, chives and thyme) |
3 tablespoons chopped fresh edible flowers, blossoms (sage, rosemary, borage, calendula, or nasturtium) |
sea salt |
fresh ground white pepper (or black) |
Directions:
1. Start with butter at room temperature. Add all ingredients, and mix them together with a wooden spoon.
2. You may move them to a crock, or set on a sheet of wax paper, rolled into a cylinder, and frozen until firm.Once frozen, the butter can be sliced into thibn disks and floated on soups or on top of veggies, baked potatoes, over steaks, etc. Great on a cucumbr sandwich(especially with nasturtiums)!
|
|