| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Cookbook, Spreads |
1 |
Servings |
INGREDIENTS
| 8 |
tb |
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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