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
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)
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).