Trio of butter
with fresh herbs, sundried tomatoes and miso paste | To share
Tags:
Recipe
Allergens:
Melk (inclusief lactose)
•Soja
•Tarwe
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total45 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
250 g
Unsalted butter
(Contains: Melk (inclusief lactose))
40 g
White miso paste
(Contains: Soja, Tarwe)
20 g
Fresh flat leaf parsley & chives
1 piece
Garlic
1 sachet(s)
Sicilian-style herb mix
30 g
Sundried tomatoes
Not included in your delivery
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4135 kJ
Calories988 kcal
Fat103.7 g
Saturated Fat66.3 g
Carbohydrate8.9 g
Sugar3.5 g
Dietary Fiber1.4 g
Protein3.8 g
Salt3.1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Take the butter out of the fridge, cut it into cubes and let it come up to room temperature.
- Divide the butter into 3 equal portions.
2
- Crush or mince the garlic.
- Finely chop the fresh herbs.
- Finely chop the sundried tomatoes.
3
- Mix one portion of butter with the white misopaste. (see Tip)
- Mix the second portion of butter with the fresh herbs and garlic, season with salt and pepper.
- Mix the final portion of butter with the sundried tomatoes and Sicilian-style herb mix.
Tip: Miso paste is very salty; add more if you prefer.
4
- You can choose to serve the butters in three different bowls.
- Or you can place every butter separately on plastic foil and roll them into a sausage shape. Put the butter into the fridge for at least 30 minutes, remove the foil and place the butter rolls on a serving board.