Nasturtium Butter

Ingredients

  • 6 cups fresh nasturtium flowers, stemmed
  • ¼ cup vegetable stock
  • 1 cup unsalted butter, room temperature (70 degrees)
  • Salt and freshly ground white pepper

Method

Prepare an ice bath with a bowl sitting in the iced water.

Put the flowers in 4 quarts of boiling salted water for 5 seconds. Immediately drain, and put in a food processor. Add the vegetable broth and puree, quickly pouring the puree into the bowl sitting in the ice bath to cool the liquid and preserve the fresh color and flavor of the flowers.

When the puree is cool, put it back in the food processor with the butter. Blend until smooth and evenly colored. Taste and adjust for seasoning.

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