Roasted Garlic Butter with Scallion and Lemon Zest
source: sister
ingredients
-1 large head of garlic
-zest of one lemon
-3 tablespoon chopped scallions
-1 tablespoon olive oil
-2 sticks of unsalted butter at room temperature
- 1/2 teaspoon salt and salt to taste
- 1/2 teaspoon pepper
ingredients
-1 large head of garlic
-zest of one lemon
-3 tablespoon chopped scallions
-1 tablespoon olive oil
-2 sticks of unsalted butter at room temperature
- 1/2 teaspoon salt and salt to taste
- 1/2 teaspoon pepper
method
-preheat toaster oven to 350 degrees
-cut garlic in half across the midsection and drizzle with olive oil; add 1/2 teaspoon salt and 1/2 teaspoon pepper
-place garlic top back on and wrap in aluminum foil
-bake for about 25 minutes at 350 degrees or until golden brown
-zest the lemon, making sure not to zest the bitter white pith
-in a bowl, mash butter with a spoon
-once garlic is roasted, let cool; then squeeze out cloves on top of butter mixture
-mash garlic with the back of a spoon
-add salt to taste, pepper, scallions, and lemon zest to the butter and mix
-season with little more salt and pepper to taste
-place the butter mixture in the middle of a piece of saran wrap
-roll saran wrap over the butter, twist the ends to close up
-place in fridge and let butter firm up
-preheat toaster oven to 350 degrees
-cut garlic in half across the midsection and drizzle with olive oil; add 1/2 teaspoon salt and 1/2 teaspoon pepper
-place garlic top back on and wrap in aluminum foil
-bake for about 25 minutes at 350 degrees or until golden brown
-zest the lemon, making sure not to zest the bitter white pith
-in a bowl, mash butter with a spoon
-once garlic is roasted, let cool; then squeeze out cloves on top of butter mixture
-mash garlic with the back of a spoon
-add salt to taste, pepper, scallions, and lemon zest to the butter and mix
-season with little more salt and pepper to taste
-place the butter mixture in the middle of a piece of saran wrap
-roll saran wrap over the butter, twist the ends to close up
-place in fridge and let butter firm up
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