green butter - GreenButterSolutions

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green butter




recipe 1

spinach leaf 1
parsley - 3 sprigs
mint - 2 sprigs
sage leaves - 2, optional
butter - 75g (3 oz)
salt - pinch

1. Finely chop the spinach and herbs or pass them together through a parsley chopper.
2. Mix the chopped herbs into the butter with a wooden spoon, beating well. Add the salt.


recipe 2

100 g (4 oz) salted or slightly salted butter, softened
30 ml (2 tbsp) finely chopped fresh parsley
15 ml (1 tbsp) freshly squeezed lemon juice
Few drops of anchovy essence
Salt and freshly ground black pepper


1. Whip the butter thoroughly until light and fluffy.
2. Put in all the other ingredients and beat well to blend.


recipe 3

4 tbsp butter, softened
6 spinach leaves, blanched, dried, and very finely chopped
1 shallot, finely chopped
1 tsp each finely chopped chervil, parsley, and tarragon
salt and pepper, to taste


Beat all the ingredients together, then roll in wax paper and chill until required.


recipe 4

two stalks green garlic
1/4 cup fresh parsley
1/2 tsp salt
1 pint heavy cream


Wash and trim the ends off the green  garlic stalks. You want to use as much of it as possible, including the green stem, but you'll have to take at least one layer off the outside to get it clean. Cut into 2-inch lengths and place in the bowl of a food processor with the parsley. Process until finely minced. Add the salt and the cream to the food processor and turn it on. Let the mixture whirl about 5 minutes, until you see the curds and whey separate. The  curds are the butter; the whey you want to drain off. I tossed my whey, but if you can think of a use for it, save it - it's basically  garlic-flavored buttermilk. Scoop the curds lightly into a sieve lined  with cheesecloth or a paper coffee filter. Let drain at least two hours, or even overnight. You may have to press the curds and knead them to get out the excess liquid. You'll be left with a soft, smooth  butter.

Ferienparadies Azoren
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