honey, fig and mustard butter with roasted carrots

  • 250g unsalted butter, chopped and softened
  • ¼ cup (70g) wholegrain mustard
  • 1 tablespoon honey
  • ½ cup tarragon leaves, finely chopped
  • ⅓ cup (65g) dried figs, chopped
  • 2 teaspoons sea salt flakes
  • cracked black pepper
  • roasted baby carrots, to serve
  1. Place the butter, mustard, honey, tarragon, fig, salt and pepper in a medium bowl and mix well to combine.
  2. Place the honey, fig and mustard butter on a sheet of non-stick baking paper and shape into a log. Roll to enclose, twisting the ends to seal, and refrigerate for 2 hours or until firm. Toss slices of the butter with carrots to serve.  Makes 1 log.

Note: You can keep extra butter wrapped and refrigerated for up to two weeks.

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Tags: butter, carrots, roast,

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