The Campout Cookbook’s spicy roasted garlic butter



8 tbsp (1 stick)
unsalted butter, softened
head garlic, roasted, cloves peeled
1 tbsp
minced fresh flat-leaf parsley
1/2 tsp
kosher salt


  • Start with 8 tablespoons (1 stick) softened unsalted butter, and mix in the seasonings with a fork or in a food processor. Transfer the compound butter to a widemouthed 8-ounce Mason jar and refrigerate until there’s a reason for the season. Butters will keep for about 2 weeks in the refrigerator and up to 3 months in the freezer.

Excerpted from The Campout Cookbook by Marnie Hanel and Jen Stevenson (Artisan Books). Copyright © 2018. Illustrations by Emily Isabella. Used with permission from the publisher.


The easiest way to roast garlic

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