Jazz Up Veggies With Compound Butter

As summer turns into fall, daily routines can turn hectic as kids go back to school, vacations end and the calendar gets filled with obligations.  When days are packed and time is scarce, attention paid to how food tastes can diminish until dinner is good, but not great tasting.  A simple way to add a bit of taste to quickly prepared meals is by using compound butters.  A potentially underwhelming bowl of microwave oven steamed broccoli is elevated by a pat of garlic butter.  A curl of cinnamon butter makes a leftover sweet potato a lunch to look forward to.  A smear of honey butter will make even kids want to eat more carrots.  Compound butters store well in the freezer.  Easily make a butter log using wax paper to form a cylinder.  Place the wax paper wrapped log in a plastic freezer bag or airtight plastic container.  Store for up to three months in freezer.

Garlic Butter
1/2 cup butter, softened
1 tablespoon finely minced garlic
2 teaspoons finely minced fresh parsley
Combine ingredients in a small bowl until thoroughly combined.

Cinnamon Butter
1/2 cup butter, softened
2 teaspoons confectioners’ sugar
2 teaspoons ground cinnamon
Combine ingredients in a small bowl until whipped and fluffy.

Honey Butter
1/2 cup butter, softened
1/3 cup honey
Combine ingredients in a small bowl until whipped and fluffy.

Follow

Get every new post delivered to your Inbox.