Roasted Garlic And Herb Butter – Gunst
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Cookbook, Spreads | 1 | Servings | |
INGREDIENTS
| 8 | T | Butter, 1 stick softened |
| 2 heads Roasted Garlic | ||
| still in the roasting pan | ||
| and warm | ||
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
Mash butter in small bowl and squeeze the garlic from its skin directly into the bowl. Mix in the herbs and olive oil from the garlic roasting pan and season to taste. (Take care not to add much salt if using salted butter.) Serve in a small ramekin or attractive bowl or freeze. Makes 1/2 cup Source: Kathy Gunst, "Roasting"; mc formatted by Brenda Adams <adamsfmle@sprintmail.com> Spread it on toasted or grilled sliced French bread, toast, or spoon a tiny bit on a baked potato-regular or sweet-pasta, rice, grilled chicken, fish, corn on the cob, whatever. Great tossed with steamed vegetables.Goes well with just about everything. Make Ahead: make the butter, roll into fat cigar shape, wrap in plastic wrap, and freeze for several months. Recipe by: Kathy Gunst; "Roasting" Posted to MC-Recipe Digest V1 #381 by Brenda Adams <adamsfmle@sprintmail.com> on Jan 19, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 1042
Calories From Fat: 837
Total Fat: 95.2g
Cholesterol: 273.6mg
Sodium: 2042.8mg
Potassium: 38mg
Carbohydrates: 34.6g
Fiber: 6.1g
Sugar: 8.1g
Protein: 17.1g