Interstitial Cystitis Friendly Garlic-Parsley Butter
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Learn more →Ingredients
8 servings
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 2 cloves garlic, finely minced or pressed
- 3 tbsp fresh flat-leaf parsley, finely chopped
- ½ tsp lemon zest
Ingredient noteInterstitial cystitis limits citrus because of the acid in the juice, but zest carries very little of it, and this recipe uses only about 1/16 tsp per serving, which is likely fine for many. If you prefer to always avoid lemon peel, please tap it and change its rating to Red.
- ¼ tsp kosher salt
- ⅛ tsp black pepper, freshly ground
Ingredient noteBlack pepper can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/16 tsp per serving) is likely tolerated by many. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ¼ tsp red pepper flakes (optional)
Can be omittedred pepper flakes
Instructions
- 1
Place the softened butter in a mixing bowl and beat with a fork or hand mixer until smooth and evenly spreadable, about 1 minute.
- 2
Add the garlic, parsley, lemon zest, salt, pepper, and red pepper flakes, if using. Stir and fold until all ingredients are evenly distributed throughout the butter with no streaks.
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