Monday, May 27, 2013

Homemade Butter with Green Garlic

*This recipe will be available for taste testing at the Pick-up this week, thanks to shareholder Tanya Rotenberg!
Homemade butter with green garlic
by Erika Kerekes April 10, 2011
Fresh butter, green garlic and a touch of parsley: Bread has never been so happy.
two stalks green garlic1/4 cup fresh parsley1/2 tsp salt1 pint heavy cream

Wash and trim the ends off the green garlic stalks. You want to use as much of it as possible, including the green stem, but you'll have to take at least one layer off the outside to get it clean. Cut into 2-inch lengths and place in the bowl of a food processor with the parsley. Process until finely minced. Add the salt and the cream to the food processor and turn it on. Let the mixture whirl about 5 minutes, until you see the curds and whey separate. The curds are the butter; the whey you want to drain off. I tossed my whey, but if you can think of a use for it, save it - it's basically garlic-flavored buttermilk. Scoop the curds lightly into a sieve lined with cheesecloth or a paper coffee filter. Let drain at least two hours, or even overnight. You may have to press the curds and knead them to get out the excess liquid. You'll be left with a soft, smooth butter. Spread liberally on good bread, or use it to top grilled steak.

Prep time: 10 mins Cook time: 10 mins Total time: 10 mins Yield: approximately 3/4 cup


1 comment:

  1. This recipe seems very delicious. I love coffee and recipe with the coffee. Thanks for sharing this easy tips to make green garlic.

    Finn Felton
    Kopi Luwak