Wild garlic season is almost over, but I wanted to share another simple recipe for that wild plant. Need something zesty on your grilled steak? Want to lend garlicky flavour to your steamed spring vegetables? Fancy some toasted garlic (rye) bread?
Well, what about this wild garlic butter?
Wild Garlic Butter
(Karulauguvõi)
Yields 150 g
150 g butter, at room temperature
30 g wild garlic (about 20 leaves)
grated zest of 1 lemon
a generous pinch of Maldon sea salt
Wash and dry the wild garlic leaves, then chop very finely. Mix with soft butter and grated lemon zest, until combined. Season with salt.
Keeps in the fridge for a few days (can be successfully frozen).
8 comments:
Well, even if I don't have wild I think maybe just regular would be really good on the fresh asparagus! Garlic butter is always good Pille so thanks for the reminder.
Mmmm.. röstitud leib karulauguvõiga.. aitäh Pille, ma ei suuda nüüd enam muust mõeldagi :P
I don't have wild garlic but I have some garlic scapes in the herb garden...will have to give this a try.
Just sõin kaks nukitsat karulauguvõi ja singiga. Jumalik!
I made something very similar last week and it was wonderful. It's all gone now and so is the wild garlic. Ah well, something to look forward to next year!
Yes please!! This looks so heavenly & you certainly have made good use of the wold garlic season :)
Tanna – regular would work, too, but you wouldn’t get this gorgeous green colour :(
Britta – vabandused :)
Lydia – I haven’t seen garlic scapes since returning from Scotland!! I discovered them in 2005 (even blogged about it here, in my second blog post ever). Lucky you!
Edamame – thank you!
Tiina – no ja tervis tuleb ka, nii et täiesti perfektne retsept :)
Wendy – the season’s over here, too. But then there’s always next year!
Jeanne – I did make good use of it this year indeed :)
Ooh, nice! I've still got tons of wild garlic pesto in my fridge... but who's complaining?
Post a Comment