Butter With Rosemary Or Other Edible Flowers Recipes

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BUTTER WITH ROSEMARY OR OTHER EDIBLE FLOWERS

Impress your friends serving this butter as starter with crackers, small fresh breads, focaccia or thin roasted potatoes slices. A Tuscany dream! Inpiration from http://gastronomiaandreani.blogspot.com/2010_05_01_archive.html. Adapted for ZWT7

Provided by Artandkitchen

Categories     Spreads

Time P1DT20m

Yield 1 butter

Number Of Ingredients 4



Butter With Rosemary or Other Edible Flowers image

Steps:

  • Remove butter from refrigerator and let it soften at room temperature.
  • Chop your fresh picked flowers with a knife.
  • Stir it with a fork and add the flowers and white pepper.
  • Mix well and form again a stick with butter.
  • Wrap it in silicone foil ( or aluminum foil) and if you want shape it round, as triangle or as you like.
  • Cool in refrigerator for a day.
  • Cut it into thin slices and serve as desired.

Nutrition Facts : Calories 1796, Fat 202.8, SaturatedFat 128.4, Cholesterol 537.5, Sodium 1785.1, Carbohydrate 1, Fiber 0.3, Sugar 0.1, Protein 2.2

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

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