Peach and Plenty
- 2 sticks butter (1 cup) refrigerated
- 1 whole garlic bulb
- 1 tsp olive oil
- salt and pepper, to taste
- ⅓ cup chopped flat leaf parsley
Begin by roasting the garlic. Peel away as much of the papery skin on the outside of the garlic bulb as you can. Cut off the very tip and place on a square of foil. Drizzle with olive oil and season with salt and pepper. I roasted mine on the grill over medium heat for about 45 minutes, but you could just as easily roast it in a 400°F oven for the same amount of time or until soft and brown.
While garlic is cooling, brown one stick of butter in a heavy bottomed saucepan. Place the entire stick in the pan over medium heat. Swirl the pan occasionally until the butter is entirely melted. Whisk the melted butter just until it just begins to turn brown. It will foam first and turn brown quite quickly after, so be sure to keep an eye on it. The minute it starts to brown, remove from the heat but continue whisking for about 30 seconds.
Squeeze the roasted garlic cloves out of their skins. With the side of a knife, smash the cloves into a paste and stir into the browned butter along with the parsley. Cut the other stick of the butter into 8 chunks and place them in the bowl of a food processor. Add the brown butter mixture and process until completely combined. Spoon the butter onto a piece of foil or parchment paper and roll into a log.
Place in the refrigerator for at least 2 hours or until thoroughly chilled.
Note: Can be frozen.