Green Veggies with Flavored Butter

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Ingredients

Adjust Servings:
2lbs Beef
1lbs Romaine Salad
3 cloves Garlic
2lbs Tomatoes
1oz Olive Oil
1 Lemon

Nutritional information

10g
Fat
15g
Protein
15g
Carbs
500
Calories
15g
Trans Fat
7g
Sugars

Green Veggies with Flavored Butter

Amazing for Christmas dinner

Features:
  • Gluten Free
  • Vegan
Cuisine:

This wonderfully herby butter gives festive greens loads of flavour, and you can prep it in advance

  • 20 min
  • Serves 5
  • Hard

Ingredients

Directions

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Green Veggies with Flavored Butter Recipe

The beauty of this recipe Green veggies with flavored Butter is that you can differentiate the flavor combos. The herbs work really well, or you can try things like olives, sun-dried tomatoes, peppers or lemon zest. You can make it about a month in advance so it’s one less thing to do on the big day, and keep the leftovers in the freezer so that your finger has a quick taste needle. You can use it with anything from fish to poultry, roast lamb, roast potatoes or bread.

Add garlic, pepper, rosemary, and anchovies to a food processor and cook until done. Bake the cooled butter and then cook until well combined.

Make yourself a nice. Shaped piece of grease-proof paper and place the butter in the middle. Fold the paper over it and roll it around until you have the same size log. Seal the cell until needed, then pop into the fridge or freezer.you can also find more recipes like green vegetables and fruits, green vegetables and fruits , green vegetables juice recipes,green veggies side dishes , green vegetables dishes, green vegetables diet etc..

Steps

1
Done

The beauty of this recipe is that you can differentiate the flavor combos. The herbs work really well, or you can try things like olives, sun-dried tomatoes, peppers or lemon zest.

2
Done

You can make it about a month in advance so it's one less thing to do on the big day, and keep the leftovers in the freezer so that your finger has a quick taste needle. You can use it with anything from fish to poultry, roast lamb, roast potatoes or bread.

3
Done

Add garlic, pepper, rosemary and anchovies to a food processor and cook until done. Bake the cooled butter and then cook until well combined.

4
Done

Make yourself a nice. Shaped piece of grease-proof paper and place the butter in the middle. Fold the paper over it and roll it around until you have the same size log. Seal the cell until needed, then pop into the fridge or freezer.

5
Done

Wash your cabbage leaves and drain them, removing any stiff poles. Add salted to a large pan of boiling water, return to boil then cook on medium flame for 2 to 3 minutes, or until tender. Bring to a boil well and let cool.

6
Done

Carefully squeeze cabbage leaves to get rid of any excess moisture. When flavored, add a slice of your butter and balsamic vinegar to a large pan. After the butter has melted, add the leaves and toss for a few minutes until hot. Serve with a little extra of melted butter on top.

Karen Comstock

Karen Comstock's culinary career began early, inspired by his Southern Italian parents and their love and respect for quality and tradition. After graduating from the Culinary Institute of Italy, Karen sought opportunities to further his creativity.

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