Vegetable Crudités with Herb Butter

Vegetable Crudités with Herb Butter
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  1. 1⁄2 cup butter, softened
  2. 1 (5.2-ounce) package Boursin cheese
  3. 2 tablespoons chopped fresh chives
  4. 2 tablespoons chopped fresh dill
  5. 3 tablespoons sea salt
  6. 1 teaspoon crushed peppercorns
  7. 1 bunch radishes with green tops, washed, trimmed, and cut in half
  8. 2 (6-ounce) packages miniature rainbow carrots, cut in half and blanched
  9. 1 bunch asparagus, trimmed and blanched
  1. In a medium bowl, combine butter, cheese, and herbs. Beat at medium-high speed with a mixer until creamy, about
 3 to 5 minutes. Remove, and use immediately. (Or butter mixture may be stored covered in refrigerator for up to 3 days. Allow mixture to come to room temperature before serving.)
  2. In a small bowl, combine salt and peppercorns. Serve with radishes, carrots, asparagus, and Herb Butter.
Southern Lady Magazine