Jul 11, 2015


Use flowering garlic chives to make compound butter
I've never met an allium I don't like, and flowering garlic chives are certainly no exception to that rule. Not only are they gorgeous, they're tasty, too. Whenever I spot these gems at the farmer's market, I've got to snag some. They've got a delightfully mild garlic flavor to them, and also possess some onion/chive-like qualities - a veritable one-stop flavor shop of sorts. Chop and add to an omelet, a soup or salad, or make some delicious compound butter. The possibilities are endless.

Here's a recipe for compound butter I've made using flowering garlic chives. Enjoy!

1 large bunch flowering garlic chives
1/2-1 cup unsalted butter, room temperature

Finely chop or place the green stems in a food processor and pulse a few times. Break apart bulbous flower heads by hand. Mix both in a bowl with desired amount of butter warmed to room temperature. Add sea salt if desired. You can store mixture in any container, or place in parchment paper to roll into a log or ball. Cool in refrigerator until desired consistency is reached. Serve any way you'd like!

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