Quick 2 step note before you get your weekend started. My Savory Violet Compound Butter was shared for the July 2015 issue of Berks County Living, “How to Host a Farm-to-Table Party.” It’s easily made into a vegan recipe too!
Ready?
STEP 1: Make this butter.
STEP 2: Put this butter on grilled or oven baked corn (350º 20 min.), steaks, fish, grilled or sautéed veggies … yeah, you get it.
So easy to make and just plain lovely and versatile. If you don’t have anymore violets in the garden use marigolds, rose petals, or other edible flowers.
savory violet compound butter
Prep time
Total time
It’s as tasty as it is beautiful and you’ll love the addition to your dinner table. Use violets you have grown, pesticide-free. Slather this butter on bagels, tea sandwiches, grilled meat, fish or vegetables. Gluten-free, vegan optional
: phoebe's pure food
: condiment
Serves: 4 ounces
Ingredients
- 4 ounces unsalted butter, softened (or vegan butter substitute)
- 1 Tablespoon chopped fresh chives
- 2 teaspoons chopped fresh thyme
- ¼ teaspoon minced fresh garlic
- ¼ teaspoon sea salt
- ¼ teaspoon grated lime peel
- ¼ teaspoon grated orange peel
- ½ teaspoon lime juice
- 5 fresh violet flowers, chopped
Instructions
- Combine all the ingredients until smooth.
- Use a tablespoon measure ice cream scooper to form mini-butter balls or form a roll on a waxed paper, wrap and refrigerate until firm.
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