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Parmesan Butter Recipe
|Parmesan cheese cubes||2 (1 Inch Size)|
|Whipping cream||250 Milliliter (1 Cup)|
|Parsley sprig||1 , stem removed|
Serving size: Complete recipe
Calories 1149 Calories from Fat 899
% Daily Value*
Total Fat 100 g154.2%
Saturated Fat 66.3 g331.6%
Trans Fat 0 g
Cholesterol 395.2 mg
Sodium 969.3 mg40.4%
Total Carbohydrates 16 g5.4%
Dietary Fiber 0.04 g0.16%
Sugars 14.7 g
Protein 20 g40.1%
Vitamin A 6.5% Vitamin C 2.6%
Calcium 80.7% Iron 3%
*Based on a 2000 Calorie diet
Cover blender container and set at GRIND.
With motor on, drop cheese through feeder cap.
Continue to process until cheese is finely grated.
Add cream and parsley.
Cover and process at CHOP until butter forms (about 10 minutes). (If necessary, STOP BLENDER, use rubber spatula to keep mixture around processing blades.
Cover and continue to process.) Pour into strainer to drain off liquid.
Put into small bowl and press with spatula to remove as much liquid as possible.
Add salt, if desired.