One of the ladies here informed me about Kerrygold butter. This seems like a good use for it, as long as it’s lightly melted and not heated too much. (I’m buying it now, to use on bread, or melted over steamed veggies; and I keep a pack of it in the freezer, for later. Not sure if freezing impacts the nutrition, or not....)
-JT
Kerrygold is so good I will eat a slice like I would cheese. But the butter I get at one of the local farms is beyond even that. I try not to eat much in the way of grains, so I don’t have many opportunities to have butter. Otherwise, I would subsist solely on dinner rolls and butter :) The great thing about using butter as a salad dressing is that you really taste the butter, in a way that you don’t if it is over cooked vegetables (maybe that is just me).