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Flower butter roll

updated

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Ingredients for 1 servings:

  • 2 handfuls of flowers, mixed*
  • ½ handful of herbs or wild herbs*
  • possibly garlic
  • 250 g butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

an original eye-catcher at every buffet

Wash the flowers and herbs, pat dry, and chop finely. Roll out the butter between two sheets of cling film. Peel back the top sheet. Sprinkle with the chopped flowers and herbs. Sprinkle with garlic, if desired. Roll up using the bottom sheet. Cut open to serve. *Flowers to use: roses, nasturtiums, daisies, marigolds, meadowfoam, ground ivy, etc. *Herbs to use: yarrow, ground ivy, burnet burnet, parsley, wild garlic, etc.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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