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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Making any flower butter involves the same process. First, remove the petals from the flowers and wash them well in cold water—check for critters. Gently pat them dry in a towel or dry them in a salad spinner. | 2. Using a very sharp knife, mince the flowers and any leaves. (Mincing is easier if you roll the blossoms into a small ball before cutting them.) | 3. Cut a stick of room-temperature butter into 6 or 8 pieces and then mash them with a fork. | 4. When the butter is fairly soft, slowly incorporate any flavorings and the flowers and leaves. | 5. With a rubber spatula put the mixture into a small butter crock or decorative bowl. | 6. Refrigerate until serving time. Flower butters can be frozen in sealed containers for 2 months. | 7. All three recipes make a little more than ½ cup (125g). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	ounces	unsalted	646.38	29.6995	20.1965	54.431999999999995
nasturtium petal	12 -18			-	-	-	-
nasturtium leaf	2 -4	sprigs		-	-	-	-
chive	3 -4			0.0	0.0	0.0	0.0
butter	4	ounces	unsalted	646.38	29.6995	20.1965	54.431999999999995
chive blossom	10 -12			-	-	-	-
parsley	2			-	-	-	-
butter	4	ounces	unsalted	646.38	29.6995	20.1965	54.431999999999995
sugar	1	teaspoon	called granulated called	6.6625	1.2502	0.2085	0.10400000000000001
almond extract	1/4	teaspoon		-	-	-	-
organic type	1	generous	old-fashioned	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.