Recipe: Three Flavored Butters (Thyme and Garlic; Cilantro, Lime and Chile; Dill Parsley and Shallot)

THREE FLAVORED BUTTERS

"Compound butter is softened butter combined with one or two intensely flavored additions - usually herbs, spices or ground nuts - and then re-chilled until firm. The phytochemical-rich additions add bold flavor and added nutrients. In addition, a little goes a long way. Compound butters are so intense that adding a mere teaspoon to a cup of plain steamed vegetables transforms them into, well, something a chef would serve."



BASE FOR FLAVORED BUTTER

2 Tbsp. unsalted sweet butter, diced, at room temperature
1/2 tsp. kosher salt

In mini-food processor, whirl butter and salt until butter is creamy. Add remaining ingredients, as listed below, for flavored butter of your choice, and whirl until well combined.

Dollop soft butter on piece of waxed paper, forming into a rough 4-inch x 1-inch log. Roll to seal in the paper, and chill until firm. These butters make 1/4 to 1/3 cup. They keep for up to 4 days in the refrigerator.

Serving notes: Dress up steamed vegetables by tossing them with a flavored butter. Use 1 teaspoon butter per 1 cup serving of cooked vegetables.

FLAVORINGS:

THYME AND GARLIC BUTTER
Makes 6 servings
Serve with broccoli, carrots, Brussels sprouts.

1 Tbsp. fresh thyme leaves
1 tsp. grated lemon zest
1/2 tsp. finely minced garlic

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CILANTRO, LIME AND CHILE BUTTER
Makes 6 servings
Serve with corn, sweet potatoes, carrots.

1 Tbsp. chopped packed cilantro leaves
1 tsp. fresh lime juice
1/2 tsp. lime zest
1/4 tsp. red pepper flakes

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DILL, PARSLEY AND SHALLOT BUTTER
Makes 6 servings
Serve with green beans, spinach, lima beans, corn, beets.

1 Tbsp. chopped firmly packed fresh dill
2 Tbsp. chopped flat leaf parsley
1 tsp. finely chopped shallots
1 tsp. fresh lemon juice

Source: Dana Jacobi for the American Institute for Cancer Research