I adore this butter, too. Something about the ones with charred flavors and anything from the allium family just works so well.
Place the butter in a bowl and allow to come to room temp until it’s extremely soft.
In a heavy based pan or cast iron skillet, with a small amount of spray oil, cook the scallions (minus the white roots) over low-medium heat until they have completely softened, and begun to take on some serious color. You’ll even begin to see the very tips char and turn black – don’t worry, this is supposed to happen! Once they’ve cooled, chop them finely and add to softened butter.
Roll up tight in some cling film, twisting the ends to re-form into a tube shape, and place back in the fridge to re-solidify.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (18g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 103 | ||
Calories from Fat: 103 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 7.3g | 36 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 30.4mg | 9 % | |
Sodium 2.2mg | 0 % | |
Potassium 13.7mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.2g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 103
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