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Green veggies with flavoured butter

Green veggies with flavoured butter

Amazing for Christmas dinner

Features:
  • Gluten Free
  • Vegan
Cuisine:

    This wonderfully herby butter gives festive greens loads of flavour, and you can prep it in advance

    Ingredients

    • For Stuffing

    Directions

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    The beauty of this recipe is that you can vary the flavour combos; herbs work really well, or you can try things like olives, sun-dried tomatoes, chilli or lemon zest. You can make it up to a month in advance so it’s one less thing to do on the big day, and keep the leftovers in the freezer so you have an instant flavour injection at your fingertips. You can use it with anything from fish to chicken, roast lamb, roast potatoes or bread – delicious!

    Add the garlic, chilli, rosemary and anchovies to a food processor and whiz until fairly fine. Dice and add the cold butter, then whiz again until well combined.

    Get yourself a good-sized piece of greaseproof paper and place the butter into the centre. Fold the paper over and roll it around until you have an even-sized log. Twist up the ends to seal then pop in the fridge or freezer until needed.

    Step 1
    30 min
    Mark as Complete

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    Step 2
    15 min
    Mark as Complete

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    Step 3
    10 min
    Mark as Complete

    Step Heading Example

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    Roasted chicken breast with cherry
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    Squash soup with Parmesan croutons
    • 20 min
    • Serves 5
    • Hard
    • 70F

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    Ingredients

    Adjust Servings:
    2lbs
    1lbs
    3 cloves
    2lbs
    1oz
    1
    For Stuffing
    300 g
    2 pieces
    4lbs

    Nutritional information

    10g
    Fat
    15g
    Protein
    15g
    Carbs
    500
    Calories
    15g
    Trans Fat
    7g
    Sugars

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    previous
    Roasted chicken breast with cherry
    next
    Squash soup with Parmesan croutons

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