Is it just me or just it get to September, the weather gets over 17 degrees and your trolley looks like this:
A week or so back I made a delicious butter that was used with roasted veggies that I know I will make again and again. So of course I thought I better get it onto the blog so I can easily find the recipe when I need it. I have heard about green goddess dressings before and I love love anything packed with herbs (think salsa verde etc) and this hits all those things…plus BUTTER! You can add this into anything: roasted veggies and potatoes, onto freshly cooked sourdough or bake it like garlic bread. Whatever it is, do it, it was delicious.
Alison Roman’s Green Goddess Butter
125 grams butter
Handful parsley, finely chopped
Handful tarragon, finely chopped
Handful chives, finely chopped
4 anchovy fillets
2 garlic cloves
2 tablespoons white wine vinegar
Salt and pepper
1. Whack all the herbs into a food processor until finely chopped then add in all the other ingredients until they are combined
I used this with some roasted carrots and radishes and then placed the butter on the bottom of the dish and placed the hot roasted veggies on top. It was bloody sensational.
Green Goddess Butter
Equipment
- Food processor
Ingredients
- 125 grams butter
- 1 handful parsley finely chopped
- 1 handful chives finely chopped
- 1 handful tarrogan finely chopped
- 4 anchovy fillets
- 2 cloves garlic
- 2 tablespoons white wine vinegar
- salt & pepper
Instructions
- Whack all the herbs into a food processor until finely chopped then add in all the other ingredients until they are combined
What’s been happening in your spring kitchen?
