Photo: AnRo0002, CC0 · source
Other · From Bladwijzer
Cuckooflower butter
- Makes: ± 125 g
- Time: 15 min + 1 hr chilling
- From: Cuckooflower
Ingredients
- 125 g soft butter
- 1 small handful of young cuckooflower leaves (± 15 g)
- 1 small shallot
- 1 teaspoon lemon juice
- a pinch of sea salt
Method
- Let the butter soften at room temperature.
- Rinse the leaves, pat them dry and chop them finely. Chop the shallot very finely.
- Mash the butter with a fork and mix in the leaves, shallot, lemon juice and salt.
- Spoon the butter onto cling film or baking paper, roll it into a log and leave it to firm up in the fridge for at least an hour.
Storing: A week in the fridge, or 3 months in the freezer. Lovely on fresh bread, new potatoes, a piece of pan-fried fish or a steak.