Herb & Garlic Compound Butter
Directions
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To make the compound butter, add the garlic to the butter then mash with a fork until the thoroughly incorporated. Stir in the herbs, salt, and pepper and mix until evenly throughout the butter.
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Spoon the butter into a log about the length of a stick of butter along one side of a piece of parchment or cling wrap. Wrap the parchment or cling around the log of butter and begin rolling it into a log. Use your hands to gently smooth and shape. Twist the ends to seal. Chill for and hour and slice into 1-inch disks as needed.
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This recipe makes a half cup of compound butter, which should last two weeks in the refrigerator or up to three months in the freezer. It can be used to make garlic bread, cook vegetables, and as a spread on fresh bread.
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In a skillet, heat the olive oil over medium heat and add the vegetables. Season with salt and pepper and cook for 5 to 7 minutes, or until they begin to soften. As soon as the vegetables are fork tender, add two disks of the compound butter. Tilt the pan, allowing the butter to pool at the edge and use a spoon to baste the butter over the vegetables, fully coating them. Add another disk or two of butter if desired. Cook the vegetables for another 2 or 3 minutes until tender, then season to taste. Serve immediately.
From Shawnie's class “Recipes from the Norman Countryside”
