Orange Butter with Rosemary 4-6 servings
- 8 oz. (225 g) butter
- Zest from 1 orange (organic)
- 2 tbsp fresh rosemary, finely chopped
- Salt flakes
- Chili, fresh or flakes
Cut the butter into smaller pieces, place in a bowl and allow the butter to soften to room temperature.
Wash and dry the orange. Finely grate the orange zest.
Blend the zest and rosemary into the butter, using a wooden spoon or a handheld mixer.
Season with salt and chili. Put the butter in a bowl in the fridge.
Bring out the butter a little before dinner, this will let the flavors bloom.
This butter goes particularly well with fish and chicken.
For more ideas on low-carb side dishes, have a look at my cookbook Low Carb High Fat Barbecue.
Here are some pictures from my vacation in Fort Lauderdale, Florida.
Fort Lauderdale Boat Show…
Grand Pelican, Fort Lauderdale…
Down Town, Fort Lauderdale…
LCHF Made in Sweden 