Chervil Butter with Carrots
- 1 stick unsalted butter, warmed to room temperature
- 1/4 teaspoon sea salt
- 3 tablespoons chervil, minced
- 3 carrots
- Chervil sprigs to garnish
- Make the chervil butter: stir together in a small bowl the butter, salt and minced chervil until well mixed.
- Using a knife, remove the stem end of each carrot, then cut them into 1/4 inch thick slices on the bias.
- Arrange the carrot slices on a platter or plate.
- Spoon the chervil butter into a pastry bag fitted with a small star tip and pipe a small rosette of chervil butter in the center of each carrot slice. Alternatively, just use a spoon and dollop a small amount on each carrot slice.
- Garnish the platter with chervil sprigs and chill for at least 20 minutes before serving to firm up butter.