So Kerrygold butter is absolutely delicious. I have been too cheap to buy it until now, but I'm so glad I finally came around. I made this dinner the day after Memorial Day, so all the most delicous cuts of meat were on sale at the butcher counter. I chose the American-Style Kobe beef called Wagyu. It is very tender and lean. I simply seasoned it with salt and pepper, grilled it, then smeared it with rosemary-garlic butter. Then we had Rosemary-garlic french fries (made from parsnips). Finally, roasted broccoli with lemon, salt and pepper.
Rosemary-Garlic French Fries
1 lb parnips, peeled, cored and cut into match sticks
2 Tbsp Olive oil
2 Tbsp fresh rosemary, minced
3 cloves garlic, minced
Preheat your oven to 375º and line a sheet pan with foil. Toss all the ingredients together in a bowl. Spread out on the baking sheet in an even layer. Sprinkle with sea salt. Bake for 40 minutes, flipping the fries halfway through.
4 Tbsp Kerrygold or grass-fed butter
2 Tbsp rosemary, minced
2 cloves garlic, minced
Let the butter soften at room temperature for about and hour. Mash the rosemary and garlic into the butter. Wrap the butter in plastic wrap to form a log. Refrigerate until firm. Serve on top of anything. YUM.
Three Diets, One Dinner