Parsley, Chilli Flakes and Peppercorn Butter


A Simple post for the day.

I came across this flavoured butter idea in a blog, which I bookmarked but not able to find the link. The colorful butter was all over my mind. So when hubby accidentally brought parsley instead of coriander, I decided that I’m gonna do it. Quite an easy recipe and you have a good flavoured butter.

We just had leek-potato soup for dinner with some good bread and I sautéed the vegetable in this butter. It was just awesome. The butter also had good amounts of chilli flakes and crushed peppercorns….so our soup was hot enough…..!!!!!

 

flavoured butter spread

 

What :

  •      1 cup Butter
  •      Parsley
  •      1 tbsp Red Chilli Flakes
  •      2 tsp Peppercorns
  •      Cling Film

 

How :

      Finely chop the parsley. Make sure the butter is at room temperature.

      In a bowl add the parsley, chilli flakes, crushed peppercorns and mix well. To this add the butter and with a spatula mix well.

      Roll out the cling film and put the butter in the middle and roll it and cover it properly. Now freeze it for an hour and slice it as required and freeze.

 

 

Tips & Notes :

**      This can be kept in refrigerator for up to a week or for a month if frozen properly.

**     Make sure you don’t touch the butter mixture with hand, as this may lower its longevity.

**     Enjoy this as spread in your sandwiches or while roasting etc.

 

 

 

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3 comments

  1. Pingback: Baked Chicken Goujons « Love, Eat, Read & Live

  2. Very Interesting!! Might have to try this one!

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