Dill Butter

A huge bunch of dill arrived in our box this week. I mean, huge. If I dried this dill and stuck it in a jar, I would still be working on using it up a year from now.

Dill is subtle but aromatic. It's not a herb I go to often. So I felt at a bit of a loss as to what to do with all this dill.

I knew it would not last long so I decided to go back to my herb butter recipe I have done in the past. 

I also had a bit of leftover parsley on hand that I threw in as well. But the the most prominent herb is dill.

Dill Butter

Ingredients

• 1 bunch of dill
• additional herbs and black pepper as desired
• butter

Directions

• Let the butter soften at room temperature
• Prepare dill by picking off the leaves and chopping
• Combine butter and herbs in bowl or food processor
• Spoon herb butter mixture onto a sheet of parchment paper and shape into a cylinder
• Place it in the fridge to solidify overnight
• Remove from fridge and let it soften slightly
• Cut into individual pieces and place in a freezer baggie

Now that it's in the freezer, what do you do with it?

• As you prepare a side of veggies, add a bit of dill butter. 
• Add a dab to roasted salmon.
• Prep the skillet with the herb butter prior to adding eggs on a weekend breakfast.

Some additional resources on the subject:

http://www.barefootkitchenwitch.com/the_barefoot_kitchen_witc/2010/07/dill-butter.html

http://allrecipes.com/Recipe/dill-butter/detail.aspx

http://www.foodnetwork.com/recipes/bobby-flay/grilled-corn-on-the-cob-with-dill-butter-recipe/index.html

http://www.foodrepublic.com/2011/04/08/grilled-salmon-dill-butter-recipe