Butter With Rosemary or Other Edible Flowers |
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Prep Time: 20 Minutes Cook Time: 1440 Minutes |
Ready In: 1460 Minutes Servings: 8 |
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Impress your friends serving this butter as starter with crackers, small fresh breads, focaccia or thin roasted potatoes slices. Ingredients:
250 g salted butter (1/2 pound) |
1/2 cup rosemary fresh edible flower (or sage, lavender or chives flowers) |
1/2 teaspoon white pepper (crushed in a mortar) |
coarse salt |
Directions:
1. Remove butter from refrigerator and let it soften at room temperature.
2. Chop your fresh picked flowers with a knife.
3. Stir it with a fork and add the flowers and white pepper.
4. Mix well and form again a stick with butter.
5. Wrap it in silicone foil ( or aluminum foil) and if you want shape it round, as triangle or as you like.
6. Cool in refrigerator for a day.
7. Cut it into thin slices and serve as desired.
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