Ingredients
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113 1/2
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1
-
1
-
1
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Ginger And Parsley Butter, From the Foodcourt column, Weekend Parsley butters go well with fish and potatoes, tomatoes, zucchini, eggplant, beef, chicken, pork, peas, corn, rice, veal, bread, vegetables, tuna, salmon and shrimp , I made this using 1/2 cup butter, followed the recipe and was pleased with the result All my favourite things – butter, garlic, ginger and lots of black pepper! I sauted chicken breasts in the butter – yummy!! A useful butter mix to keep on hand!, From the Foodcourt column, Weekend Parsley butters go well with fish and potatoes, tomatoes, zucchini, eggplant, beef, chicken, pork, peas, corn, rice, veal, bread, vegetables, tuna, salmon and shrimp
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Steps
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1
Done
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Prepare a Paste of Ginger and Garlic in Your Mixer/Blender Bowl. |
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2
Done
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Combine Butter, Ginger-Garlic Paste, Lemon Juice and Parsley. |
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3
Done
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Mix Well. |
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4
Done
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Line a Small Square or Rectangular Butter Dish With Clingfilm. |
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5
Done
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Spoon the Butter Onto It. |
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6
Done
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Freeze. |
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7
Done
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When It Has Frozen Into Shape, Remove It from the Dish Alongwith the Clingfilm. |
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8
Done
|
Store Refrigerated For 1 Week or in the Freezer For Upto 2 Months. |
