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Green butter with yarrow
Ingredients
- 250 g old-fashioned churned butter
- 8 fresh cicely seeds
- 2 ramson leaves
- 2 tablespoons lemon juice
- 2 tablespoons wild carrot tops
- 2 tablespoons yarrow flowers
- 2 tablespoons yarrow stalks (or use watercress or ramson)
- 1 tablespoons sea salt
Equipment
- Food processor or blender
Directions
- Put all ingredients except butter in the food processor. Blend until it reaches a smooth consistency.
- Add the butter and blend until the butter is completely green.
- If you don't have a food processor, you can chop the herbs finely by hand and mix it with softened butter.
Tips
Use the butter on toast or as seasoned fat for your frying pan.
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Thorsten Schmidt
Restaurant Barr
Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.