Toolbar

Printer Friendly Email RSS Feed Bookmark
Home Recipes Appetizers Spreads
Tim and Jan's Herb Butter
PDF Send Print

Rate it!
Votes (0) | Comments (0)
By Tim Haas and Jan Beane
Posted July 23rd, 2007
This article is reprinted with permission from Basil to Thyme, by Jan Beane, (2004, Sourcebooks, Inc.)
Basil to Thyme
Buy Now
Servings: 8
Author Notes: If you've ever wanted to grow fresh herbs in your garden, or if you already have a garden that produces more herbs than you know what to do with, this book is for you. Authors Haas and Beane go through the fundamentals of growing herbs, then put together a delicious collection of recipes that use the garden's bounty brilliantly.
Ingredients: 1/2 cup butter, melted
1/2 cup chives, minced
1/4 cup spring onions, sliced
1/4 cup freshly minced parsley
1 1/2 teaspoons freshly minced thyme
1 tablespoon freshly squeezed lemon juice
Instructions:

Combine all ingredients and drizzle over your favorite prepared vegetable (wonderful over cooked cabbage). This adds a wonderful flavor and will perk up vegetables to satisfy even the hardest-to please person at your table!

Cooking Tip
A good ratio to remember when making herbal butters is 2 tablespoons of finely chopped herbs, either singly or in combination, to 1/2 cup softened butter. Herbal butters also may be kept in the freezer for several months.



 

Comments

There are no comments for this item

Be the first to leave a comment

You must be a registered member to leave a comment. So why not sign up now?

 
Recently Added
Submit a recipe for publication on FabulousFoods.com

Sign up for Cheri's FabulousFoods Newsletter/Blog

Enter your email address:

Delivered by FeedBurner

Cheri's Twitter

    Follow me on Twitter
    FabulousLiving.comFabulousFoods.comFabulousTravel.comSheKnows