Roasted Garlic Butter
2 large heads of garlic
2 teaspoons canola oil
1/2 teaspoon coarse salt
1 cup unsalted butter, softened
Heat oven to 400F. Cut two squares of foil large enough to
completely enclose garlic head. Place one garlic head in the center of each
foil square. Drizzle each head with oil and sprinkle with salt. Wrap garlic
heads in foil and seal so none of the oil can leak out. Place foil pouches on
baking sheet and roast 35 to 40 minutes. When pouches are opened, garlic heads
should be tender and the juices that escape will be deep golden brown. Squeeze roasted
cloves out of their papery skins and into bowl. Mash and blend with butter. Shape
butter into a log. Seal in plastic wrap (or press into butter forms) and chill.
Butter can be stored in fridge 3 or 4 days, or in freezer for up to 3
weeks.
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