Gabrielle Hamilton's Flavored Butters

• 8 tablespoons unsalted butter, at room temperature
• 1/2 cup finely chopped Italian parsley
• 1 medium shallot, peeled and minced
• 1 teaspoon salt
• 8 tablespoons unsalted butter, at room temperature
• Zest and juice of 1 orange
• 1 teaspoon salt
• 1/2 teaspoon poppy seeds
• 8 tablespoons unsalted butter, at room temperature
• 2 teaspoons Hawaiian sea salt
• Few drops blue food coloring

1. For all versions, cut butter into pieces and place in the bowl of a food processor.
2. Add the remaining ingredients and process until smooth.
3. Chill until ready to use.
4. To serve, steam 2 pounds of vegetables.
5. Place 1/4 pound of vegetables on each plate and top with 1 or more tablespoons flavored butter.

unsalted butter, italian parsley, shallot, salt, unsalted butter, orange, salt, poppy seeds, unsalted butter, hawaiian sea salt, coloring

Taken from cooking.nytimes.com/recipes/7549 (may not work)