John Myers
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Ruccola Herb Butter
The perfect ruccola herb butter recipe with a picture and simple step-by-step instructions.
Ruccola herb butter:
- 60 g Sour cream butter
- 20 piece Ruccola leaves
- 1 tsp Chopped peanuts
- 1 Tl Grated hard cheese
- 1 Msp Paprika
- 1 Msp Salt
- 1 tsp Mustard
- 1 Tl Honey liquid
Ruccola herb butter:
- First, the peanuts should be chopped up, the rocket cut across and the cheese grated. Then you cut off the butter slices and put them on a kitchen board and sprinkle some of the spices over them. Then put another layer of butter slices on top and sprinkle peanuts and cheese on top and don’t forget the mustard and salt. Now alternately cut everything in the middle and place on top of each other again. With the kitchen knife, the layers can be stacked and pressed together several times.
Dimensions:
- Depending on your needs, a layered butter mixture or a pureed mixed mixture can be pressed together. After processing, put in a cool place until the consistency has hardened.
Shape:
- With a shaped cut or press mold, the butter can now be laid in pieces on a plate. Decorate the plate a little with the rest of the ingredients.
Use:
- Well suited as grill and breakfast butter, it brings a sweet and salty variety to the table.
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