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Streaks and flecks of color mark this delectable butter. From Deborah Madison's cookbook, Vegetarian Cooking for Everyone.
- Start with butter at room temperature. Add all ingredients, and mix them together with a wooden spoon.
- You may move them to a crock, or set on a sheet of wax paper, rolled into a cylinder, and frozen until firm.Once frozen, the butter can be sliced into thibn disks and floated on soups or on top of veggies, baked potatoes, over steaks, etc. Great on a cucumbr sandwich(especially with nasturtiums)!