Cooking with compound butters is an easy and fun way to elevate a what might be ordinary dish into something extraordinary.  All you need is room temperature butter and your favorite herbs, aromatics, nuts–you name it.  All you are really doing here is mixing different flavorings into butter–perfect to melt on top of a grilled steak, slice of toasted bread or even cooked vegetables like in this dish.  (And don’t exclude using a sweet version of a compound butter at breakfast! A lovely compound butter on top of French toast or even a bagel is super yummy…)

Here, I have blanched adorable baby carrots in boiling water until tender, and they topped them with a savory compound butter made with unsalted butter, chopped pistachios, orange zest and fresh tarragon.  A lovely flavor combination that really livens up a dish of sweet baby carrots!

(To view this recipe, click on the blue title of the blog post above*)

Tagged: baby carrots, butter, carrots, compound butter, fresh tarragon, orange zest, pistachios, tarragon