Herb Butter to use as a side dish with a meal containing fennel and tarragon. Any suggestions?
I am making a chicken casserole dish using fennel and tarragon and wanted to serve bread with a home made herb butter. The only problem is that I am not sure which herbs (for the butter) will complement the dish. I do not want anything overpowering.
try a lemon butter it go’s well with chicken and the herbs you are using. to make the lemon butter is very easy , all you need is
2oz butter or 50g, 5 ml of grated lemon rind,5 ml lemon juice
1 cream butter until soft,
2 gradually beat in lemon the lemon rind and juice,
3 chill and use as you require it.
November 22nd, 2009 at 8:49 am
try rosemary with a tiny touch of garlic
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November 22nd, 2009 at 9:01 am
lI would suggest parsley, you have two very strong herbs in fennel and tarragon and parsley would help refresh the pallet
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November 22nd, 2009 at 9:18 am
Chopped fresh parsley and ground walnuts.
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November 22nd, 2009 at 9:40 am
Reserve some of the fennel frahns (the whispy leavs of the fennel) and tarragon from your main dish. If you add the above nicely chopped with salt and pepper to some room temp butter…presto…you have a nice herb butter that most definitely will compliment your main dish.
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November 22nd, 2009 at 10:27 am
id use basil, cos the tarragon and fennel will be a quite stong aniseed flavour so the basil will sweeten things up!
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November 22nd, 2009 at 11:13 am
try a lemon butter it go’s well with chicken and the herbs you are using. to make the lemon butter is very easy , all you need is
2oz butter or 50g, 5 ml of grated lemon rind,5 ml lemon juice
1 cream butter until soft,
2 gradually beat in lemon the lemon rind and juice,
3 chill and use as you require it.
References :