The Campout Cookbook's spicy roasted garlic butter
1
Photo, iStock.
Ingredients
8 tbsp (1 stick) unsalted butter, softened
1 head garlic, roasted, cloves peeled
1 tbsp minced fresh flat-leaf parsley
1/2 tsp red-hot-chili flakes
1/2 tsp kosher salt
Instructions
Start with 8 tablespoons (1 stick) softened unsalted butter, and mix in the seasonings with a fork or in a food processor. Transfer the compound butter to a widemouthed 8-ounce Mason jar and refrigerate until there’s a reason for the season. Butters will keep for about 2 weeks in the refrigerator and up to 3 months in the freezer.
Excerpted from The Campout Cookbook by Marnie Hanel and Jen Stevenson (Artisan Books). Copyright © 2018. Illustrations by Emily Isabella. Used with permission from the publisher.
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