June
Easy
For the pantry
15 min.
Green butter with yarrow
Ingredients
- 250 g old-fashioned churned butter
- 8 fresh cicely seeds
- 2 ramson leaves
- 2 tablespoons lemon juice
- 2 tablespoons wild carrot tops
- 2 tablespoons yarrow flowers
- 2 tablespoons yarrow stalks (or use watercress or ramson)
- 1 tablespoons sea salt
Equipment
- Food processor or blender
Directions
- Put all ingredients except butter in the food processor. Blend until it reaches a smooth consistency.
- Add the butter and blend until the butter is completely green.
- If you don't have a food processor, you can chop the herbs finely by hand and mix it with softened butter.
Tips
Use the butter on toast or as seasoned fat for your frying pan.
Thorsten Schmidt
Restaurant Barr
Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.
