(Note- For some reason Blogger is not editing correctly, I am unable to change/control paragraph spacing. My apologies!) Herb butters are a great way to put those left-over herbs to use. This past week I did two batches, one with basil and the other with parsley. The butters can add fresh flavor to pasta, vegetables, meats, or bread. Here are the recipes:
GARLIC BASIL BUTTER
1/2 C chopped, fresh basil; 3 cloves garlic, minced; 1/4 lb. butter, softened; salt and pepper to taste.
Beat ingredients together in a small bowl, wrap into a cylinder and chill. Makes about one half cup. Recipe courtesy of The Complete Book of Sauces.
GARLIC & PARSLEY BUTTER
1-1/2 bunches parsley, stems removed
4 garlic cloves, roughly chopped
1 teaspoon salt, or to taste
1 pound butter, diced into small cubes, cold
Place the parsley, garlic, and salt in a food processor fitted with a metal chopping blade and pulse until evenly minced and well blended.
Add the cubed butter to the parsley-garlic mixture. Process, scraping down the sides as needed, until the butter is softened and mixture is well blended. The butter should be light green in color.
The butter may be placed into a ramekin, or shaped into a log and rolled in plastic wrap. Refrigerate until ready for use. Makes 2 cups. The butter can be held for at least a week in the refrigerator, or frozen for several weeks. recipe courtesy of the CIA.
4 garlic cloves, roughly chopped
1 teaspoon salt, or to taste
1 pound butter, diced into small cubes, cold
Place the parsley, garlic, and salt in a food processor fitted with a metal chopping blade and pulse until evenly minced and well blended.
Add the cubed butter to the parsley-garlic mixture. Process, scraping down the sides as needed, until the butter is softened and mixture is well blended. The butter should be light green in color.
The butter may be placed into a ramekin, or shaped into a log and rolled in plastic wrap. Refrigerate until ready for use. Makes 2 cups. The butter can be held for at least a week in the refrigerator, or frozen for several weeks. recipe courtesy of the CIA.
I used some of the parsley butter to make mashed potatoes with Yukon Golds from the garden. The kids wouldn't eat them because of the green, but that just left more for us adults! I put the butters into freezer bags and press them flat. Then all I need to do is pull a bag from the freezer and break off what ever amount I need for my recipe.
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