Compound Butter with Herbs
Compound Butter with Herbs - Spicy green spread. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
The medium-chain fatty acids from Butter are easily digestible and have an antibacterial effect. The pure natural product is traditionally made from the settled cream of milk.
The herb butter with fresh herbs goes well with grilled food, for example, but also simply pure on a slice of bread. You can always adapt it to your taste - just use your favorite herbs! Store sealed in the refrigerator or freezer and use as needed.
(Percentage of daily recommendation)
| Calorie | 149 cal. | (7 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.1 g | (0 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 12.4 μg | (21 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.1 mg | (1 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 3 μg | (1 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 19 mg | (0 %) | ||
| Calcium | 6 mg | (1 %) | ||
| Magnesium | 1 mg | (0 %) | ||
| Iron | 0.1 mg | (1 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 1 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 0 g |
Ingredients
- Ingredients
- 4 ozs cold Whipped cream
- ¾ oz mixed Fresh herbs (2 handfuls; dill, parsley, basil)
- 1 garlic clove
- salt
- peppers
- 1 generous pinch Organic lemon zest
Kitchen utensils
Preparation steps
For the butter, place cream in a screw-top jar (about 14 ounces) so that it is 3⁄4 full, and shake until buttermilk and butter separate, which will take 15-20 minutes, depending on your strength. Repeat this process again with the remaining cream.
With a fork, remove the finished butter from the jar. (Drain the resulting buttermilk and use elsewhere.) Put butter in a bowl and mix until smooth.
Wash herbs, shake dry and chop very finely. Peel garlic and mince. Mix both into the butter and season herb butter with salt, pepper and lemon zest. Chill until ready to use.
