- 6 heads garlic, separated into cloves
- 1 pound unsalted butter
1. Place the unpeeled garlic cloves and butter in a small heavy saucepan and bring to a bare simmer over low heat. Gently cook the garlic until very soft , about 1 hour. (If the garlic starts to brown, lower the heat.)
2. Strain the garlic, collecting the butter in a bowl. Transfer the garlic and the butter to separate airtight containers and refrigerate until ready to use.
About this recipe
Excerpted from Field & Feast: Sublime Food from a Brave New Farm by Dean Carlson, with Ian Knauer and Andrew Wood. Photographs by Guy Ambrosino. © Burgess Lea Press 2016, Quarto Publishing Group.