Parsley Butter

Preparation info

    • Difficulty


    • Ready in

      5 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Herb butters are luxurious addition to breakfast breads and rolls, but they are also particularly good with steamed root vegetables.


  • 225 g/8 oz/1 cup butter
  • generous handful of parsley, finely chopped
  • 1 tablespoon lemon juice


    Soften the butter to room temperature and beat the herbs and lemon juice into it. Then fashion it into a roll, wrap with either greaseproof/waxed paper or plastic wrap and freeze.