Nasturtium and Viola Butter
Updated: Mar 6
Most of us are pretty well acquainted with garlic and herb butters – but flower butters are a bit of a novelty. They look so pretty on the plate and give a mild addition to the flavour.
In this case the butter has a slightly peppery taste.
This recipe makes about 14 little pats of flower butter.
2oz butter – room temperature
6 clean nasturtium flowers
3 to four clean viola flowers
20 small lemon thyme leaves
Squeeze lemon juice – about ¼ tsp
(You’ll also need about 12” of cling film)
In a small mixing bowl beat butter until it is creamy
Beat in the lemon juice
Add the flowers and leaves, distributing throughout the butter
Place the cling film flat on the preparation surface
Scoop the butter onto the cling film in an oblong about 1” wide and 6” long
Roll up the butter in the cling film, making a log shape
Twist the ends of the cling film and flatten the ends
Place in the fridge for a couple of hours until hard
Take off the cling film and cut into approx 14 little pats
They look extremely pretty on a bed of cleaned nasturtium leaves