What to do with your nasturtium flowers? Make a compound butter. When wrapped properly, compound butters freeze very well and are a nice addition to a celebratory dinner or event down the road. Take advantage of the ingredients when they are fresh and reap the rewards later. The add-ins to make compound butters are endless: roasted garlic, herbs such as chives, thyme, sage and oregano, cherry bomb peppers, honey, citrus zests and different spice combinations are some ideas.
Nasturtium flowers have a zippy, peppery bite and pair with the butter so well. The resulting butter is very beautiful with the flecks of the colorful nasturtiums throughout. Pick up a hanging nasturtium planter and while it decorates your abode, you can pluck flowers off of the plant and make the compound butter and freeze it. Pull one of them out and pair with a basket of biscuits for a hostess gift or put out with rolls at a party.
Here is how to make it:
- Choose good quality salted butter, cube one stick and leave in a bowl at room temperature to soften.
- Remove the flower pedals from 10-15 nasturtium blossoms and chop finely.
- Spread the chopped flower pedals out on a cutting board and sprinkle the soften, cut butter on top.
- Using the back of a large spoon, work the nasturtiums into the butter until the flecks are evenly distributed.
- Scoop the butter into a log or disc shape and refrigerate to use or wrap in several layers or plastic wrap to freeze.
That’s it. This is an immediate gratification recipe that looks fancy but is so easy.