About
This simple but flavorsome butter is mixed with roasted red bell pepper, aromatic rosemary and a hint of lemon zest.
This is a great option for serving with fish or roasted chicken.
Ingredients
- 1 teaspoon lemon peel or zest raw
- 1 clove garlic
- 1 teaspoon rosemary, fresh
- ⅔ cup unsalted butter
- ½ medium – 2 1/2" diameter x 2 3/4" red bell peppers, sweet, raw or blanched, marinated in oil mixture
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Bring the butter up to room temperature so that is soft enough to mash. Shake any excess liquid off the bell pepper and pat completely dry with a paper towel. Very finely dice the bell pepper, crush the garlic and finely chop the rosemary. Add to a mixing bowl with the butter, zest, salt and pepper.
- Mash together with a fork until well combined.
- Scoop the butter out onto a sheet of baking paper and form into a rough log shape with your hands. Wrap tightly in the paper and transfer to the fridge for 30 minutes to chill and firm. Slice into 12 discs to serve.
Nutrition Facts
- Servings: 6
- Calories: 187.7kcal/785.4kJ (per serving)
- Fat: 20.8g (per serving)
- Carbs: 0.9g (per serving)
- Protein: 0.4g (per serving)
