Parsley-Shallot Butter From 'Prune'

Maggie Mariolis
Parsley-Shallot Butter From 'Prune'
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  • Yield:Makes 2½ cups
  • Active time:15 minutes
  • Total time:15 minutes
This recipe appears in:
Cookbook Review: 'Prune' is an Essential, Surprising Resource for Serious Cooks

[Photograph: Eric Wolfinger]

This potent, lively compound butter from Gabrielle Hamilton's cookbook, Prune, dresses up her cheeseburger, but would be delicious in myriad applications, from dolloped on a piece of grilled swordfish to rubbed under the skin of a chicken before roasting. The recipe makes a lot, but it freezes well.

Ingredients

  • 2 garlic cloves, peeled
  • 3/4 cup peeled and coarsely chopped shallots
  • 2 cups picked-clean parsley leaves
  • 1 1/2 teaspoons salt
  • 1 pound unsalted butter cut into 1-inch cubes, at coolish room temperature

Directions

  1. 1.

    In food processor chop garlic.

  2. 2.

    Add shallots and chop finely

  3. 3.

    Add parsley and salt, process to coarsely chopped, then add butter.

  4. 4.

    Process to smooth and emerald green.

Maggie Mariolis
Contributor

Maggie is a freelance writer and recipe wrangler. A pastry gal by training, she spent three years at Food & Wine cooking and eating all manner of deliciousness before having a baby and fleeing NYC. She now lives in New Orleans with her husband and daughter. She is always hungry.

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