Have I ever told you how much I love garlic? It’s basically my favourite flavour in the entire world – I add it to about 90% of the meals I cook. Not even an exaggeration, folks! This roasted garlic butter is basically all my garlicky dreams come true!
If you’ve never roasted garlic before, you’re in for a treat. Drizzled in olive oil and popped in the oven for an hour, magical things happen. First, your kitchen will smell amazing (who needs floral scented candles when you can have garlic??). Secondly, you’ll end up with soft, sweet garlic that tastes far more mellow than you might imagine.
Add this, plus some finely chopped parsley and a pinch of salt to softened butter, give it a good mix and you’re done. Perfect homemade roasted garlic butter! There are about a million ways to use this – to top steaks, melted over baby new potatoes or for homemade garlic bread. It’ll easily keep in the fridge for a month or longer, so it’s an endlessly useful thing to have on hand to pep up a whole host of meals!
- 2-4 garlic bulbs (dependant on size)
- 2 tsp olive oil
- 250g unsalted butter
- handful parsley, finely chopped
- pinch of salt
- Preheat oven to 170c. Remove butter from the fridge and allow to soften at room temperature.
- Cut the tops off the garlic bulbs and place in tinfoil. Drizzle with olive oil and wrap in foil. Roast for 60 minutes.
- Once the garlic bulbs are cool enough to handle, squeeze the roasted garlic out of the bulbs. Add to a bowl with the butter, chopped parsley and salt. Beat together until the garlic and parsley is fully incorporated into the butter.
- On a large bit of clingfilm, roll the butter into a cylinder. Wrap and return to the fridge until using.
I used 4 small garlic bulbs but if you have larger bulbs or just prefer a more subtle flavour, try using 2 or 3 bulbs.