• Jo Marsden

Roasted Garlic and Parsley Butter

Updated: Apr 15

Easy to make, and a great versatile butter to keep in the fridge. Roasting garlic, removes the harshness and leaves you with the sweet garlicky taste, add to that some salty butter and freshly chopped parsley and you've got an amazing garnish for steaks, fish, roasted veg or to spread on some hearty bread to make homemade garlic bread!



Ingredients:

  1. 2 x Large garlic bulbs

  2. Bunch of fresh parsley

  3. Salted Butter 250g

  4. Olive Oil

  5. Rock salt and pepper

  6. Kitchen foil

  7. Cling film

Method:

First, we need to roast the garlic in the oven. Set your oven to 180c and take the heads off your garlic. Set these onto a piece of Kitchen foil, drizzle with a good glug of olive oil and season with rock salt and pepper. Fold the foil over to make a little garlic parcel and roast these in the oven for around 1 hour until soft and roasted. At the same time as these are cooking take your butter from the fridge and allow to come up to room temperature.


Once the garlic has roasted, allow it to cool a little then squeeze out the roasted garlic bulbs from the skins into a mixing bowl. Add to this a little rock salt and black pepper and a good handful of the freshly chopped parsley. Then fold this into the room temperature butter, you will need around 1/3rd of a pack. You want to mix this well to combine all the ingredients.


Take some cling film and lay a sheet down on the worktop, take your butter and place it along the sheet, in the middle, in a log shape. Then using the clingfilm roll this up into a tight log shape, ensuring it's well sealed at both ends. Cut any excess ends off, and place in the fridge for an hour to set.


Once cooled you can then use as needed, by cutting circle-shaped individual portions of butter, enjoy!



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