Roasted garlic makes this butter extra special.
Roasting the garlic will make you house smell very strongly of garlic, so I usually roast a bunch of garlic when the weather is nice enough to have the windows open. You can freeze this butter and defrost when you want it.
2 Heads Garlic
1/2 lbs Butter
1 tbsp minced Italian Parsley
Preheat oven to 375 degrees.
Cut the tops off the garlic and place garlic on 2 layers of square foil. Drizzle about 1 tsp Olive oil on top of garlic. Gather the end of the foil together so it looks like a Hershey Kiss, seal well. Place foil packet in a cookie sheet in case any oil leaks out. Roast in oven for 45 minutes. While the garlic is roasting whip butter with an electric mixer.
Take out and let cool. Take garlic out of the skins and chop finely. Add chopped garlic and parsley. Chill butter before serving.
I serve it with crusty bread.
Keeps well in the refrigerator for about a month. Can be frozen for about six months.
Disclaimer: We're not affiliated, authorized, associated, endorsed by, or officially connected with the company or entities listed here, or any of their subsidiaries or affiliates. All trademarks cited, listed, or shown here are the property of their respective owners. We are not responsible for errors, omissions, safety issues
, or inaccurate information. This site is for entertainment purposes only and is not an official guide. Attempting anything you see here is done so at your own risk and we are not responsible for your safety, loss of life, legal or medical fees, or damages because of anything you see or read on this site.
All information and content provided on this site is for educational, informational, and entertainment purposes only. Always consult a professional before following any information you read here. See our Terms and Conditions for more information.