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).
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