- Use for spreading, baking or frying in a low heat
- Better alternative to dairy butter or margarine
- On bread, on toasts, mashed potatoes, pancakes
- Healthier for your baking needs - cakes, pastries, cupcakes, cookies
Better Buttered Escargot in Shell
36 Burgundy snails (out of shells)
4 ounces finely minced shallots
1 clove of garlic, finely chopped
3 tbsp butter
1 bunch fresh parsley, chopped
1 pound better butter
1 bunch of flat Italian parsley, chopped
¼ bunch tarragon
⅓ clove of garlic
2 tbsp fine sea salt
1 tsp black pepper, freshly ground
Coquilles (empty snail shells)
Rinse the snails. Slowly sauté the snails in butter in low heat together with the shallots and garlic for 10 minutes. Add more garlic or shallots to your liking, and finish it up by adding fresh parsley.
Make sure the butter is in its soft form at room temperature. Prepare the parsley by removing the stems and washing. Peel and chop the garlic. With an electric blender, mix the ingredients until smooth. Season to taste.
Arrange coquilles (snail shells) in a gratin dish. Place 1 snail in each shell and cover with the butter mixture up to the brim. Bake in the oven for around 7 minutes (preheated to 350ºF ), or until the butter is bubbling. Serve it together with a nice bottle of Sauvignon Blanc, Riesling, or Chardonnay. Bon appetit!
Coconut oil, raw cashews, water, canola oil, rejuvelac (sprouted-grain probiotic drink), flaxseed meal, cane sugar, xanthan gum, Pangasinan sea salt.
*Allergens: contains cashew, coconut, flaxseed meal.
With healthy ingredients, get none of the cholesterol or hormones that come with cow’s milk. Cholesterol-free, lesser calories, lesser fats and saturates, lesser sodium, get twice the vitamin K and E in comparison to the dairy butter.
This is a healthier alternative to get your daily dose of good fat from.
Storage: Keep refrigerated.
Shelf life: 4 weeks in the refrigerator, 4 months in the freezer.