Garlic Puree

1. 1

   Separate into cloves and peel: 2 heads of garlic.

2. 2

   If the cloves have started to sprout, cut them in half and remove the sprouting green germ.

3. 3

   Put the garlic cloves in a small heavy saucepan.

4. 4

   Add: 3/4 cup chicken broth or water, 1 1/2 tablespoons butter or olive oil, 2 to 3 thyme or savory sprigs, A pinch of salt.

5. 5

   Bring the liquid to a boil, reduce to a simmer, cover the pan, and cook until the garlic is very tender, 10 to 15 minutes.

6. 6

   Check on the simmering garlic now and then and add more chicken broth or water if needed.

7. 7

   When the garlic is tender, drain, reserving the liquid.

8. 8

   Mash the garlic or pass it through a food mill.

9. 9

   Thin the puree with the reserved liquid.

10. 10

    Dont toss out any leftover liquid; it is very tasty.

11. 11

    This can be made without peeling the garlic.

12. 12

    The garlic cloves take a bit longer to cook and must be pureed in a food mill to separate the flesh from the skins.

13. 13

    Use 1 cup sliced green garlic instead of garlic cloves.

14. 14

    Use 1/2 cup broth or water and cook until tender, about 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.