Parsley-Garlic Butter and the Arrival of Spring
Spring is truly here in western Pennsylvania. Wild crocuses and mini daffodils have popped up in fields and at the bases of trees. Birds greet us. The earth is warming up. The days are longer, the sun is stronger, the urge to be outside is overwhelming. I saw my sister recently and her freckles have returned all across her nose…a sure sign of spring.
A few evenings ago, we visited Alex’s grandma. She is a beautiful and special woman. Last year at this time, she let Alex and I, newly weds, live with her for three months while we waited for the lease on our apartment to begin. It was not the easiest chapter of life, for any of us, with the pandemic washing over the world and whatnot, but one of the bright spots of that time was the garden. Alex’s grandma graciously let us dig up her backyard, put up a fence and a wooden gate, and plant a vegetable garden. While we made a lot of mistakes, we also spent countless hours outside together learning the names of flowers, digging up carrots and potatoes, warding off groundhogs, and working together on something worthwhile.
Seeing that garden again was like seeing an old friend. I was reminded of how uncertain things felt just a year ago and how much hope that garden offered me on a daily basis.
There are bursts of life everywhere you look. Sage and thyme, lavender and hyacinths, chamomile and daffodils…all returning from last season! And, much to my surprise, parsley! I had forgotten that parsley is a biennial, returning for a short time in early spring. I gathered what I could of that and brought it home to make Parsley-Garlic Butter, which is heavenly, if you don’t already know.
To make this delicious butter, you need:
about 1/2 stick of butter, softened
2 garlic cloves
a small bunch of parlsey (about 1/4 oz)
1/4 oz of grated cheese (optional)
salt and pepper
First, roast the garlic in an oven heated to 400 degrees Fahrenheit. Make a little boat out of aluminum foil and place the peeled garlic in the boat. Roast for about 20–22 minutes. It should be easy to mash once roasted.
Meanwhile, mince the parsley.
In a small bowl, combine the butter, parsley, roasted garlic, cheese (if using) and salt and pepper to taste. Mash it all up until it’s well combined.
Last night, I mixed some of this butter into mashed potatoes, but it’s also wonderful atop pork chops or spread on fresh bread. Not only is this recipe simple, it is a great way to spruce up a basic and fundamental item in most kitchens (and one of my favorite items in existence) : butter.
Until next time,
Elle
