Roasted garlic compound butter
User Reviews
5.0
108 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Servings
20 servings
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Calories
109 kcal
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Course
Side Dish
-
Cuisine
International
Roasted garlic compound butter
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Fall in love with this bold, versatile roasted garlic butter - your new favourite fridge staple! It packs a flavour punch and can elevate practically anything you add it to. Slather it on bread to make crave-worthy garlic bread or melt it over steaks. Toss with pasta for an easy creamy sauce or stir into veggies to make them pop. A dollop on a baked potato makes is simply divine! Endlessly useful and full of rich garlicky goodness. This butter will take your cooking to the next level.
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Ingredients
- 150 grams garlic heads This is the weight of unpeeled, whole garlic heads
- 20 millilitre olive oil to pour over the garlic heads, about one teaspoon each
- 250 grams salted butter softened
- 1 tablespoon parsley finely chopped
- 1 teaspoon rosemary finely chopped
- few grinds black pepper
Instructions
- Preheat the oven to 180C/356F/gas mark 4. Line a baking sheet with foil for easy clean-up later.
- Prepare the heads of garlic by slicing off the very top to expose the cloves inside. This allows the heat and oil to fully penetrate the garlic. It also makes it easy to squeeze the garlic out later.
- Place each garlic head onto a piece of square foil of about 20cmx20cm.
- Drizzle roughly one teaspoon of olive oil over the cut top of each garlic head.
- Wrap the foil around each garlic head to make a sealed parcel. Place all the parcels on the baking sheet.
- Roast the garlic for 45 minutes, until soft and lightly caramelized. Check for doneness by unwrapping one head and looking for soft, brown cloves. Give it another 5 minutes in the oven if needed.
- Let the roasted garlic cool for 15 minutes before handling. Squeeze the soft cloves out of their skins when they're cool enough.
- Add the softened butter and fresh herbs to a food processor. Blend until fully combined.
- Add the roasted garlic cloves and blend again until evenly distributed throughout the butter.
- Transfer the butter to a sheet of cling film/plastic wrap. Shape into a log and wrap tightly.
- Chill the compound butter in the fridge to firm up.
Nutrition Information
Show Details
Calories
109kcal
(5%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
27mg
(9%)
Sodium
82mg
(3%)
Potassium
34mg
(1%)
Fiber
0.2g
(1%)
Sugar
0.1g
(0%)
Vitamin A
330IU
(7%)
Vitamin C
3mg
(3%)
Calcium
17mg
(2%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Calories | 109kcal | 5% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 27mg | 9% |
| Sodium | 82mg | 3% |
| Potassium | 34mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 0.1g | 0% |
| Vitamin A | 330IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 17mg | 2% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
108 reviews
Excellent
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