So we have an over abundance of garlic in our house right now (is that even possible!?). Mr. Awesome’s mum is super sweet and keeps buying us random produce because she got a good deal, but the end result is us wasting food, which I absolutely hate!
At the moment I have two bags of garlic, a freezer full of bananas (had so many I had to freeze them) & fish, plus a fruit bowl full of mandarins.
So what do I do with all that garlic!? I can’t believe I never tried this before! Roasted Garlic Butter!!
It is AMAZING! So sweet and garlicky and smooth. You could use it to make your own garlic bread or when making seared scallops or on fresh steamed greens, the opportunities are endless.
If you love garlic & want a delicious garlic butter with a twist try this:
- Preheat your oven to 180 degrees celsius
- Grab a few (or a dozen) whole knobs of garlic, chop them in half horizontally.
- Line a baking tray with baking paper or aluminium foil
- Place the garlic cut side up on the prepared baking tray, drizzle with some olive oil and place in the oven
- Bake until the garlic is light golden (you don’t want to burn it)
- The garlic should be squishy with some bits of caramelisation
- Allow the garlic to cool completely
- Squeeze pieces of garlic out of its shell and place in a mixing bowl
- Add butter to your taste, plus any other herbs or flavours you would like
- Mix and mash the butter and garlic altogether – if you get some hard bits don’t worry they will be delicious little gems of caramelised yum when you bite into them
- Once the butter and garlic is well combined you can do whatever the hell you like!
I smothered mine on hot sprouted toast, it was the BEST!!
If you would like the butter to keep for a rainy day how about freezing it? You could place in a zip lock bag and put in the freezer or roll it up in to a log if you want to get all fancy.
I hope you have a wonderful week and try out some roasted garlic butter. I’m off to make Oyster Mushroom Bisque; a recipe from Sarah B of My New Roots, wish me luck 🙂
– Cass xo –