Roasted Garlic Butter Recipe
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Roast garlic until it's caramelized and sweet then mix it thorough softened butter for a spread and topping that's hard to beat!
Servings: 12 generous portions
Ingredients
- 2 whole bulbs garlic
- 2 teaspoons olive oil
- 8 ounces (226 grams) unsalted butter (at room temperature)
- 1 tablespoon chopped parsley
- 1 teaspoon sea salt
Instructions
- Preheat oven to 350ºF/180ºC
- Cut the garlic in half. Spread olive oil evenly over each cut half.
- Rejoin the garlic bulbs and wrap tightly in aluminum foil.
- Roast for 45 minutes or until golden brown and caramelized.
- Cool for 10 minutes or until you can handle it.
- Open the foil and let the garlic cool until you can handle it.
- Squeeze the garlic bulb pushing the roasted garlic into a small bowl. Or use your fingers to take the soft garlic from the skins. Let the garlic cool completely.
- Add the butter, parsley and salt to the cooled roasted garlic.
- Use a fork to mash the garlic into the butter and combine all the ingredients thoroughly.
- Use immediately or scrape the compound butter onto a piece of non stick parchment paper. Use the paper to form the butter into a log then twist the ends to seal. Refrigerate for at least 2 hours until firm. Slice to serve.
Notes
Tips for Success
- Ovens differ so your garlic may take longer to roast. Open the foil to check.
- Use good butter that you like the taste of.
- The butter should be soft but avoid melting it. Melted butter separates.
- Finely chop the parsley so that it is evenly distributed throughout the butter.
- Taste to check the seasoning. You may need to adjust the salt for your taste.
Nutrition
Calories: 142kcal | Carbohydrates: 0.2g | Protein: 0.2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 196mg | Potassium: 8mg | Fiber: 0.02g | Sugar: 0.02g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.04mg
