- 4 tablespoons unsalted butter, at room temperature
- 1 teaspoon crushed fennel seeds
- 2 tablespoons grated Parmesan
In a non-metallic bowl, cream together all ingredients using the backside of a spoon. Use a little cookie scooper to put a dollop on a serving tray or in a small-sized ramekin, and serve alongside sliced and baked or mashed potatoes, toast, flatbread, corn muffins, polenta, pasta or rice.