in Recipes

Violet – Daisy – Butter

updated

Spread the love

Ingredients for 1 servings:

  • 1 handful of violets (fresh pansies or sweet violets)
  • 1 handful of daisies, fresh
  • 10 small yarrow leaves, young 3-4 cm large
  • 1 pinch of salt
  • some sugar
  • 125 g butter
  • 1 dashes lemon juice
  • 1 shot of rapeseed oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Spring blossoms for processing

Don’t wash the flowers, but chop or finely chop them with a large kitchen knife. I washed the small yarrow leaves and dried them in a spin dryer. Then I also chopped them finely. Mix everything with the butter, which should be at room temperature, salt, sugar, and season with lemon and rapeseed oil. Pour the spreadable butter into butter dishes or other molds and let it set in the refrigerator. Then wrap it in cling film and freeze it for later use. Please don’t store the butter for too long, as it tastes best fresh.

Facebook Comments

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.

Wild herb buffer

Chicory casserole with broccoli and Brussels sprouts