Parsley butter

Parsley butter

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
90g unsalted butter
1 teaspoon grated lemon rind
1 teaspoon lemon juice
3 tablespoons finely chopped parsley
salt and freshly ground pepper

Method

  1. Cream the butter in a small bowl and beat in the lemon rind, then the juice, parsley and salt and pepper. Shape into a roll and wrap in a piece of foil. Chill until firm – this may take 1 hour and can be done well in advance.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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