Tracey Kawecki, a volunteer cooking, tasting and testing recipes from Vermont Fresh: A Fruit and Vegetable Handbook recently tested the Garlic Chive Butter recipe.
My husband and I both love raw garlic. We enjoyed the garlicky butter. You can tweak the amount of garlic according to taste. Perhaps start with one clove. If you prefer a milder garlic taste, try Chinese garlic chives, which you can purchase in Asian markets. (It grows like and looks similar to grass). I used 2 TB instead of 1 tsp garlic and 1 TB chives.
Meatless Monday Recipe: Garlic Chive Butter
Preparation Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
- 1 stick unsalted butter (softened)
- 1 tsp garlic (about 3 cloves minced)
- 1 TB chives (finely chopped)
- In a sturdy bowl, cream the butter and herbs (melting the butter and mixing with the herbs for a fluffier texture). (I used a sturdy spoon for this job.)
- Refrigerate 2-3 hours before using. Use within several days. Serve atop warm bread or baked potatoes.
Chives are a perennial and the only member of the onion family that may be native to both Europe and North America. As a perennial, chives make a dependable addition to the garden. They have a flavor similar to onions but lighter. They are commonly used in soups, spreads, sauces, and dips, but chives are perhaps most loved as a topping for baked potatoes. They can be used to add a splash of green to dishes. Use as soon as possible after harvesting or, if necessary, store in the refrigerator loosely wrapped in plastic for a few days.
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