Roasted Garlic Parmesan Whipped Butter
Serves 815 mins prep15 mins cook
A savory, nutty butter whipped together with roasted garlic, Parmigiano-Reggiano, heavy cream, and herbs until perfectly fluffy and creamy. Finished a crispy fried garlic topping, this savory butter is rich, packed with flavor, and spreads beautifully over a warm piece of crispy toast.
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What you need
Instructions
0 Roast the Garlic: Preheat oven to 400°F (204°C). Peel the loose outer layers from the head of garlic, leaving the bulb intact. Cut 1/4 to 1/2 inch off the top. Place the garlic in a garlic roaster, drizzle the top with 1 tbsp olive oil and cover. Roast for 1 hour, or until the cloves are soft. 1 Brown the Butter: Add butter to a saucepan over medium heat. Cook, stirring frequently, until the butter reaches a deep golden brown and develops a nutty aroma. 2 Chill the Butter: Transfer the butter to a mixing bowl and add half of the grated Parmigiano. Place the bowl over an ice bath and whisk until thickened. 3 Fry the Garlic: Place sliced garlic cloves in a cold small skillet and pour in enough olive oil to fully cover. Set the pan over medium-low heat and gently fry until the slices turn a light golden color, about 5 to 8 minutes. Remove with a slotted spoon let drain on a paper towel, then chop. 4 Whip the Butter: Squeeze in the roasted garlic, remaining Parmigiano, heavy cream, lemon zest, honey, parsley, oregano, and salt to the chilled butter bowl. Using a hand mixer or stand mixer, whip until fluffy. 5 Assemble: Spoon the whipped butter to a serving dish. Drizzle of olive oil, and top with chives, freshly grated parmigiano, flaky salt, and the crispy garlic.View original recipe