Chef David Kinch's blended nasturtium butter adds richness and flavor to his Nasturtium Risotto.
The Martha Stewart Show, May 2010
Yield Makes about 3/4 cup
- 1 cup packed nasturtium petals
- 1/2 cup Nasturtium Bouillon (http://www.marthastewart.com/257699/nasturtium-bouillon), heated
- 3 tablespoons unsalted butter, room temperature
- 2 teaspoons lemon juice
- Sea salt and pepper
- Place flowers, bouillon, and butter in the jar of a blender; blend until smooth. Add lemon juice and season with salt and pepper; blend until smooth. Strain through a fine-mesh sieve; discard solids.
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