Roasted Garlic & Parsley Compound Butter Recipe

Recipe by Tommy Stauffer & Marissa DeGroot

INGREDIENTS

1 head garlic

1 tablespoon olive oil

1 cup heavy whipping cream

2 tablespoons parsley, chopped

¼ teaspoon salt, optional

DIRECTIONS

1. Slice off a quarter inch from the top of the head of garlic and discard. Drizzle the garlic with olive oil, then wrap completely in foil. Roast in a 400-degree F oven for 40–50 minutes or until the garlic is soft. Remove from the oven and allow it to cool. Scoop the roasted garlic cloves out of the peel and set aside.

2. Pour the heavy whipping cream into a hand butter churn, blender or stand mixer. You can also use a hand mixer or put the cream in a jar with a lid and shake by hand. Mix until the butterfat separates from the liquid. This could take 5 to 10 minutes with a mixer and longer by hand.

3. Once the butter has solidified, pour off the buttermilk (which can be saved for other recipes). Scoop the butter into a bowl and rinse it by pouring ice water over it while pressing out the remaining buttermilk with a spatula. Repeat until the water runs clear, and drain any remaining liquid.

4. Add the parsley, roasted garlic cloves and salt (optional) to the butter and mix with a spatula. To store, spoon the butter onto a sheet of wax or parchment paper, form it into a log and wrap tightly. Store in the refrigerator.