Green garlic compound butter

We got a bunch if green garlic in our farm basket and I want to make compound butter with it to put in steaks, bread, etc. I haven't really used it before -- do I use just the bulbs for a compound butter? Bulbs and leaves? Should I blanch it or sauté it first? Thanks!

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Droplet
Droplet June 2, 2013

Its flavor is a lot milder than regular garlic so I, personally, use it fresh without blanching even for dishes that don't involve a thermal step. I pulse in a blender with a little bit of whipping cream and then incorporate the softened butter.

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