Low FODMAP garlic butter
Serves 4-8 people (see notes)
Ingredients
- 100 g softened butter (I like salted but either works well)
- 12-50 g pickled garlic (see notes)
- 2 tablespoons finely chopped parsley, to your tastes (optional but delicious)
- Seasoning, to your tastes
Instructions
- Make sure your butter is truly soft or it will be difficult to incorporate all the ingredients.
- Crush the pickled garlic using a garlic press. If you don't have one, you can pulverise the pieces into bits using the back of a knife (but make sure the pieces are tiny).
- Mash all of the ingredients together in a small bowl until you have a thoroughly mixed garlic butter. Season and adjust according to your tastes.
- You can store the garlic butter in an airtight container in the fridge or roll it into a log in baking paper.
- Use your garlic butter within 3-4 days to be on a very safe side. Freeze any leftovers.
Notes
- Read the FODMAP notes in the body of the post concerning pickled garlic.
- I have a recipe for low FODMAP pickled garlic which you can find here.
- See the notes in the body of the post concerning how much pickled garlic to add.
Tried this recipe?Let us know how it was!