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A picture of Southern Lady magazine's Vegetable Crudités with Herb Butter

Vegetable Crudités with Herb Butter

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Ingredients Method

Ingredients
  

  • 1/2 cup butter softened
  • 1 5.2-ounce package Boursin cheese
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh dill
  • 3 tablespoons sea salt
  • 1 teaspoon crushed peppercorns
  • 1 bunch radishes with green tops washed, trimmed, and cut in half
  • 2 6-ounce packages miniature rainbow carrots, cut in half and blanched
  • 1 bunch asparagus trimmed and blanched

Method
 

  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.