Nasturteum Compound Butter

 

If you have not discovered compound butters you should try them. They are a thing of magic. You can just spread them on bread to make a savory toast, or you can put them on top of hot cooked steaks and fish. The herbs and garlic are activated by the heat as the butter melts, it is amazing. We have used this recipe on fresh baked bread when we were having soup, and we put it on Salmon tonight which was amazing.

I have been experimenting with cooking Nasturteums this fall. Our first frost is coming soon, and I am trying to use as many of the plants I have grown as possible. This recipe is relatively easy, and uses a good mix of herbs and plants that need to be harvested right now. The beauty of this recipe is that you can freeze the butter, and it keeps the herbs fresh. So in the middle of winter when you are craving some fresh herbs you can whip out your compound butter!

Nasturteum Compound Butter

1 cup butter, softened

1 cup nasturteum flowers, devided

1 cup mixed fresh herbs, finely chopped

1/2 tsp salt

1 clove garlic diced

1. Take 1/3 of the flowers and muddle them with the salt in a mortar & pestle. If you don't have a mortar and pestle, you can use a bowl and a wooden spoon. You want to create a paste to distribute the flower essence. Finely chop the remaining flowers.

2. Combine the butter, flowers, herbs & garlic. Mash all the ingredients. Knead the mixture together well to evenly distribute the falvoring agents. 

3. You can use it right away, place in a sealed container in the refrigerator for a week, or wrap in plastic wrap and freeze for later.