May 09, 2018
Condiments, Sauce, Dairy,
Australian, Italian, Budget-Friendly, Freezer, Oven Bake, Refrigerator, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Herbs, Butter/Margarine, Kosher Dairy, All Occasions more
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"I am not sure where or when I got this recipe from but I remember that I made this many years ago, and thought at the time, that I could probably reduce a few steps to make this easier without altering the flavor, and I tried, AND NO!
If you follow this as directed and you should not be disappointed.
NOTE: I have listed the servings as 2 as it will depend on how many logs you make."
Preheat the oven to 180.
Place the garlic cloves into a saucepan and cover with cold water, bring to the boil & then drain.
Repeat this process twice.
Now place the rosemary leaves and the garlic in a baking tray with the oil and bake both for 10-15 minutes or until the garlic is quite soft and rosemary leaves are crisp.
Squeeze the garlic out of the garlic skin and discard the skins.
Blend the butter, garlic puree, rosemary, parsley and seasonings in a food processor until very creamy.
Roll the buttery mixture into log shapes using foil or baking paper and freeze or refrigerate until needed.
Serve thin slices with b.b.q'd meats or use to make garlic and rosemary bread.
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