Chilled Baby Veg With Herbed Butter

Chilled baby veg with herbed butter on platter with nasturtium as decor.
Any small veggies will work in this recipe, featured in our Community Table Cookbook by Chef Kerri Cacciata.
2 lbsmixed baby vegetables
¼ cupunsalted butter
3 Tblmixed fresh herbs, minced
1lemon, zest only
salt and pepper

Bring butter to room temperature by leaving it out and covered for about
2-3 hours or until it becomes desired texture. 

In a large bowl, clean vegetables, leaving a bit of the greens attached. Once clean, cut in half then place the vegetables on a parchment-lined sheet tray and set aside. In a small bowl, mix together room temperature butter, minced herbs and lemon zest using a rubber spatula until well combined. Salt and pepper to taste. 

Holding each vegetable by the stem end, roll in butter mixture until fully coated. If needed, stir to soften further for even coating. Place each coated vegetable back onto the sheet tray, and when all are coated, place in refrigerator to set for 15-20 minutes. Serve cold.

Note: Use your favorite combination of herbs and citrus for the butter. If needed, you can substitute crudités for the baby vegetables.