Putting the buttery texture of ackees to good use. With just three ingredients, this vegan garlic butter is easy to make.
Roasted garlic has a mellow sweetness whereas raw garlic has a spicy kick. For this vegan garlic butter we combine the two to get the best of both worlds. The combination of the ackees and roasted garlic give the spread its buttery consistency. Spread on baguette or Italian bread to make garlic bread. Or use it to make a veggie saute.
How to roast garlic?
There are a couple of ways you can roast garlic. In the recipe below I explain how to use a whole head and roast in foil. Alternately you can do it on the stovetop or in a slow cooker.
How to make roasted garlic on the stovetop
This method is suitable for several heads or pre-peeled garlic cloves.
WARNING: Your entire house will smell like garlic after doing this (for some, this may not be a bad thing, but just so you know, you may want to pop open a window or a few or some doors, lol)
Peel the garlic if you aren’t using pre-peeled garlic cloves.
Place in a saucepan large enough to hold the garlic, pour sufficient oil (olive or other vegetable oil you like, use something mild in flavour, avoid using coconut oil as it will harden once in the fridge) to cover the cloves.
Turn on the lowest heat setting (I wouldn’t recommend using this method if you have a gas stove as the heat will be difficult to regulate)
Cook uncovered (or with the lid ajar) until the garlic cloves become caramel in colour and are extremely soft.
Once cool pour into a clean glass and store in the fridge. Use clean utensils to remove what you need when using in recipes. Another option is to puree the garlic into a spread and store the oil separately (in a clean glass jar in the fridge) and use it for sautes, stir-frys or vinaigrettes.
How to make roasted garlic in the slow cooker
Same instructions as above apply. Instead of the pot, use the slow cooker on the low setting. The same warning applies.
How to make garlic ackee butter
Once the the garlic is roasted it’s smooth sailing. Puree the ackee, roasted and raw garlic then add the chopped parsley. You can use any herbs you like.
As always, feel free to share your thoughts in the comments section below.
If you make this or any of the recipes from this site be sure to @amazingackee and #amazingackee so I can see your posts across social media.
Until next time, thanks for stopping by 😊
Garlic Ackee “Butter”
Ingredients
Ingredients:
- 3 heads Garlic
- 1 to 3 cloves Garlic
- 2 tsps Parsley finely chopped
- 1 cup Parboiled Ackee
- Salt as needed
- Oil as needed
For garlic bread:
- 1 loaf of “Italian Bread” or baguette sliced
Instructions
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Preheat oven to 400F
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Slice off the the very top of the garlic heads to expose the cloves (don’t cut too much off you still want as much of the garlic as possible)
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Place garlic heads on a sheet of foil and drizzle a bit of oil over them. Seal garlic heads in the foil and bake for 30 to 40 minutes till the garlic becomes very soft.
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In the meantime, finely grate the garlic cloves onto a cutting board. Sprinkle a bit of salt over the grated garlic then smash with the flat side of a knife a few times to make a paste.
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When the roasted garlic is done, squeeze the cloves into a food processor and add the remaining ingredients and puree till smooth.
To make garlic bread:
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Smear the spread on both sides of sliced baguette or bread of your choice and toast in oven at 375F till crisp flipping halfway through (10 to 20 minutes)
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