- Garlic flowers
- Nasturtium flowers
- Zucchini flowers
- Olive Oil
- 4 lbs. unsalted butter
Remove seeds from the garlic flowers.
Toss the seeds with a few tablespoons of olive oil.
Roast at 350°F on a sheet pan for 10 minutes.
Combine 4 lbs. soft, unsalted butter with 1 cup roasted garlic seeds, mix thoroughly.
Spread garlic butter on a wax paper square and sprinkle with nasturtium peddles and shredded zucchini flowers.
Wrap and roll the butter, then place in the refrigerator.
The compound butter will last for up to a month in the fridge. Freeze for longer.
Carefully unwrap cold compound butter to slice & serve.
This compound butter is good on country bread. It also complements sweet corn, fish, or a nice NY steak.