Garlic Butter
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
0.4g
Energy (kJ)
768kJ
Energy (kcal)
184kcal
Carbohydrate incl. fibre (g)
0.9g
Carbohydrate excl. fibre (g)
0.8g
Sugar (g)
0.1g
Fibre (g)
0.1g
Fat (g)
20.3g
Saturated fat (g)
12.8g
Unsaturated fat (g)
6.0g
Monounsaturated fat (g)
5.3g
Polyunsaturated fat (g)
0.8g
Trans fat (g)
0.8g
Cholesterol (mg)
54mg
Sodium (mg)
4mg
Salt (g)
0.01g
Vitamin A (IU)
858IU
Vitamin C (mg)
4.3mg
Calcium (mg)
14mg
Iron (mg)
0.20mg
Potassium (mg)
30mg
Total
1.8g
3071kJ
734kcal
3.7g
3.1g
0.3g
0.6g
81.3g
51.4g
24.1g
21.1g
3.1g
3.3g
215mg
18mg
0.04g
3431IU
17.1mg
56mg
0.80mg
120mg
- 2 large cloves of garlic
- A handful of fresh parsley chopped
- 100 g butter softened
- 1 tbsp chopped chives (optional)
- 1 Place the butter in a mixing bowl and beat until soft. Add the crushed garlic and the herbs and blend well together.
- 2 Tip onto a piece of baking parchment of cling film and wrap around the butter to form a sausage shape. The butter can be stored in the fridge for 3 days or up to a month in the freezer.
