Herb butter with grilled meat, fish or vegetables is tasty, but boring. Our young celebrity chef Jan-Philipp Cleusters convinces us with his flower butter. Yummy!
Preparation Time: 5 minutes
Ingredients:
250 g soft butter
1/2 clove of garlic, chopped finely
a splash of lemon juice
Eatable flower mix, a total of approximately 40 blossoms, chopped coarsely (e.g. begonias, violets, orchids, daisies, snapdragons, rose petals, capuchin blossoms)
Preparation:
Mix the soft butter with the garlic and lemon juice and season to taste with some sea salt. Stir the coarsely chopped flowers into the mixture, place the mixture on a surface lined with plastic wrap and bring the butter into the shape of a roll. Set the roll into the fridge for a short time. Then, cut the butter into slices the width of your index finger and arrange in a bowl.
Metabolic Balance recommends to use butter only in reasonable quantity (max. 10 g).
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