Roasted Garlic & Herb Butter
Our garlic was grown right here at Sunnyside Up using organic seed and organic growing practices, so we thought we’d share one of the simplest ways to let that beautiful farm grown flavor shine.
For this recipe, try our Turban Blossom garlic. Its bold, slightly spicy flavor mellows beautifully when roasted and becomes rich, creamy and almost sweet.
Ingredients
• 1 whole bulb Sunnyside Up Turban Blossom garlic
• 1 teaspoon olive oil
• ½ cup softened butter
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon finely chopped fresh thyme
• Salt and freshly ground pepper to taste
Instructions
Heat your oven to 400°F.
Slice just enough from the top of the garlic bulb to expose the cloves. Drizzle with olive oil, wrap loosely in foil and roast for approximately 35 to 45 minutes, until the cloves are soft and golden.
Once cool enough to handle, squeeze the roasted cloves from their skins into a bowl and mash until creamy.
Mix with the softened butter, parsley, thyme, salt and pepper.
Spread it over warm bread, melt it onto roasted vegetables or potatoes, add it to pasta, or finish a steak or chicken with a spoonful.
Sunnyside Up Tip: Grab a loaf of Abbey Benson’s Messy Marvin’s sourdough from the Farmstand while you’re picking up your garlic. Warm bread and roasted Sunnyside Up garlic butter might be one of the easiest ways to welcome fall.
Sunnyside Up Garlic
Our garlic is grown right here at Sunnyside Up in Bend using organic seed and organic growing practices.
We have three distinctive varieties to try. Turban Blossom is bold and slightly spicy, then mellows beautifully when roasted or cooked. Persian Star has a rich, complex flavor with a pleasant heat that shines in dressings and marinades. Ivan is strong and robust, making it perfect for soups, stews and hearty fall meals.
Pick up one or try all three and discover just how much personality homegrown garlic can bring to your cooking.
Try our garlic herb butter on just about anything, then share a photo of your finished dish and tag us @sunnysideupfarmbend and we’ll feature our favorite in next month’s newsletter!