Wild Garlic Butter is ideal this time of year when its growing everywhere. Unlike normal garlic, you use the leaves in this recipe as they are full of colour and flavour. Serve as a topping to baked potatoes, in garlic bread and in Chicken Kyiv (Kiev). This butter can be made in advance frozen for up to 6 months. When you need some, cut off a chunk and put the rest back in the freezer. Perfect with so many dishes.
Wild Garlic Butter
Used on pan fried salmon, chicken and steaks for a perfect addition.
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Add to CollectionServings: 30 Portions
Calories: 62kcal
Ingredients
- 50 g wild garlic leaves finely sliced
- 250 g unsalted butter
- salt to taste
Instructions
- Wash the leaves well and pat dry with towels
- Remove the butter from the fridge and allow to reach room temperature. It needs to be malleable and smashable.
- Add the butter to a mixing bowl and the sliced wild garlic leaves and mix thoroughly.50 g wild garlic leaves, 250 g unsalted butter
- I test the garlic butter as the garlic leaves vary in their saltiness.
- Season accordingly.salt
- When your happy with the flavour, roll the butter into a log shape and wrap in greaseproof paper tightly and then in clingfilm tightly again. This can be frozen for 6 months.
Nutrition
Calories: 62kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 1mg | Potassium: 9mg | Fiber: 0.04g | Sugar: 0.02g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.03mg
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