Wild garlic butter

May 21, 2019

Garlic butter, made with foraged wild garlic


Wild garlic


Take the butter out of the fridge and allow it to soften at room temperature. Chop the wild garlic finely. Mix the garlic into the butter. Using cling film, roll into a sausage, tie the ends and freeze overnight.

Warm a knife in hot water. Slice into discs. Store in an airtight box in the freezer with the discs separated by sheets of greaseproof paper.

Ingredients – wild garlic, and butter from Netherend Farm
Wild garlic butter, rolled tightly in cling film and ready for freezing.

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