Homemade Butter with Green Garlic

Two stalks green garlic
1/4 cup fresh parsley
1/2 tsp salt
1 pint heavy cream

Wash and trim the ends off the green garlic stalks. You want to use as much of it as possible, including the green stem, but you'll have to take at least one layer off the outside to get it clean. Cut into 2-inch lengths and place in the bowl of a food processor with the parsley. Process until finely minced. Add the salt and the cream to the food processor and turn it on. Let the mixture whirl about 5 minutes, until you see the curds and whey separate. The curds are the butter; the whey you want to drain off and use in another recipe. Scoop the curds lightly into a sieve lined with cheesecloth or a paper coffee filter. Let drain at least two hours, or even overnight. You may have to press the curds and knead them to get out the excess liquid. You'll be left with a soft, smooth butter. Spread liberally on good bread, or use it to top grilled steak.   
                          
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