Parsley-Shallot Butter From 'Prune'

Cook the Book
Maggie Mariolis
Parsley-Shallot Butter From 'Prune'

[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.

Read more: Cookbook Review: 'Prune' is an Essential, Surprising Resource for Serious Cooks

  • Yield:Makes 2½ cups
  • Active time: 15 minutes
  • Total time:15 minutes

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.

This Recipe Appears In
Cookbook Review: 'Prune' is an Essential, Surprising Resource for Serious Cooks
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